Four 5-ounce red snapper fillets
1/3 cup water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chopped tomatoes
2 tablespoons extra virgin olive oil
1 and 1/2 teaspoons drained capers
Fresh Italian parsley, chopped
Arrange snapper fillets in single layer in large nonstick skillet.
Add 1/3 cup water.
Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Top with tomatoes.
Drizzle olive oil over.
Sprinkle with capers.
Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boil.
Reduce heat to medium-low, cover and simmer until fish is just cooked through, about 15 minutes.
Transfer fish to platter.
Boil sauce in skillet until thickened, about 10 minutes.
Spoon sauce over fish and sprinkle with parsley. Serves 4.
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