Red Snapper Livornese

Red Snapper Livornese

124 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Ro
Recipe by  Ro

“A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
  3. Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
  4. Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

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Reviews (124)

Rate This Recipe
TARDSPASM
51

TARDSPASM

Let me preface my review by saying that i don't eat meat so i didn't actually taste the finished dish. But the sauce was amazing after it simmered. Everyone that ate it though agreed that it was restaurant quality. I made one or two changes. After sauteing the onions and garlic i deglazed with about a half a cup of white whine. I also used the entire can of tomatoes and their liquid. And a extra teaspoon of capers and a pinch more chili flakes. It was ferociously devoured, so FIVE stars. :)

STANNICH
50

STANNICH

This recipe has a fatal flaw. Minimal liquid. There are 2 items that are drained, but the liquid is not reserved. There is a mention of simmer, but no liquid. Baking without liquid is results in dry fish.

GINAH1
32

GINAH1

This was phenomenal! Light and flavorful.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 8.6 g
  • 3%
  • Protein
  • 24.9 g
  • 50%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 555 mg
  • 22%

Based on a 2,000 calorie diet

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