Red Snapper Livornese Best Family Recipes

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Red Snapper Livornese

"A tangy, smooth recipe for almost any organization-fleshed fish fillets: purple snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other skinny fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli."

Ingredients :

2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, minced
five complete canned tomatoes, drained and chopped
2 tablespoons capers, chopped
half of cup sliced black olives, drained
1/four teaspoon overwhelmed purple pepper flakes
half of tablespoon chopped clean parsley
1 pound crimson snapper fillets
1 tablespoon clean lemon juice

Instructions :

Prep : 20M	Cook : 4M	Ready in : 45M

Preheat oven to 400 ranges F (2 hundred ranges C).
In a medium skillet, warmness olive oil and saute onion until smooth, approximately 5 mins. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, purple pepper flakes, and parsley. Bring to a boil, and simmer for 10 mins.
Spread half cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer within the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
Bake for 15 minutes for half inch thick fillets, or half-hour for 1 inch thick fillets. Baste once with the sauce whilst baking. Snapper is accomplished when it flakes effortlessly with a fork.

Notes :

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