Red Snapper Livornese

Red Snapper Livornese


 4 red snapper fillets
15 oz Italian plum tomatoes, crushed with juices
1/2 cup white wine
1 cup chicken broth
12 gaetta olives, pitted and chopped
2 tablespoons of capers
1 medium onion, chopped
1/4 cup of extra virgin olive oil

Directions: Preheat oven to 350° F. Heat olive oil in large sauté pan over medium heat. Add olives, onion and capers, cook until onion is translucent.  Add tomatoes and simmer for 5 minutes. Place red snapper fillets in pan. Add wine, broth and salt and pepper to taste. Place in oven and bake for 15 to 20 minutes.  Serve fillets with sauce spooned over top. Serves 4.

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