Red Snapper Livornese Good Recipes

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Red Snapper Livornese

"A tangy, clean recipe for almost any organization-fleshed fish fillets: pink snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other skinny fillets via 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
• 5 whole canned tomatoes, tired and chopped
• 2 tablespoons capers, chopped
• 1/2 cup sliced black olives, drained
• 1/four teaspoon beaten red pepper flakes
• half of tablespoon chopped clean parsley
• 1 pound purple snapper fillets
• 1 tablespoon sparkling lemon juice

Instructions :

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

• Preheat oven to four hundred ranges F (two hundred ranges C).
• In a medium skillet, warmness olive oil and saute onion till smooth, about five mins. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, pink pepper flakes, and parsley. Bring to a boil, and simmer for 10 mins.
• Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and set up the snapper fillets in a unmarried layer within the dish. Drizzle lemon juice over the fillets, after which pour the closing sauce over all.
• Bake for 15 mins for 1/2 inch thick fillets, or half-hour for 1 inch thick fillets. Baste as soon as with the sauce at the same time as baking. Snapper is performed when it flakes without problems with a fork.

Notes :

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