Ingredients
-
2
-
1/2
-
2
-
5
-
2
-
1/2
-
1/4
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Red Snapper Livornese,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. From Ro on allrecipes.com.,Very good made with whiting fillet using canned tomatoes ( Hunts spicy) and the cilantro sub for parsley added great flavor. I also simmered (covered) on the stove top for about 15-20 min instead of oven baked and served with mashed potatoes for a quick weeknight meal. We also tried whole snapper but preferred the whiting for taste and convinence,I did this recipe on the grill wrapped in foil. Used cod and added capers, not too much liquid. Great summertime meal.
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Steps
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1
Done
|
Preheat Oven to 400 Degrees F (200 Degrees C). |
|
2
Done
|
in a Medium Skillet, Heat Olive Oil and Saute Onion Until Tender, About 5 Minutes. |
|
3
Done
|
Add Garlic, and Saute For 1 Minute. |
|
4
Done
|
Stir in Tomatoes, Capers, Black Olives, Red Pepper Flakes, and Parsley. |
|
5
Done
|
Bring to a Boil, and Simmer For 10 Minutes. |
|
6
Done
|
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. |
|
7
Done
|
Drizzle Lemon Juice Over the Fillets, and Then Pour the Remaining Sauce Over All. |
|
8
Done
|
Bake For 15 Minutes For 1/2 Inch Thick Fillets, or 30 Minutes For 1 Inch Thick Fillets. |
|
9
Done
|
Baste Once With the Sauce While Baking. |
|
10
Done
|
Snapper Is Done When It Flakes Easily With a Fork. |
