July 24, 2009

Red Snapper Livornesa



Friday's Fish

Today recipe is an outstanding dish featuring great Italian flavors that naturally meld together.

Quick, easy and delectable.

Red Snapper Livornesa
Serves 4

1/4 cup of olive oil
12 Kalamata or Gaetta olives, pitted and chopped
1 medium onion, chopped
2 tablespoons of capers
1/4 teaspoon crushed red pepper flakes
1 teaspoon chopped fresh basil
4 -8 oz red snapper fillets or other white fish
1 -15 oz can Italian plum tomatoes, crushed with juices
1/4 cup chopped flat leaf parsley
1/2 cup white wine
1 cup chicken broth

Preheat oven to 350 degrees.
Heat olive oil in large ovenproof sauté pan over medium heat. Add olives, onion, capers, pepper flakes and basil and cook until onion is translucent. Add tomatoes and simmer for 5 minutes. Stir in the parsley.
Place red snapper fillets in pan. Add wine, broth and salt & pepper to taste. Place in oven and bake for 15 to 20 minutes.
Serve fillets with sauce spooned over top.
Great with a rice dish, steamed broccoli or the Balsamic Green Beans below.

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