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.
Spread 1/2 cup of the sauce in a 11 x 7 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.
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.
Originally Submitted
8/6/2011
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