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Red Snapper Livornese
"A tangy, easy recipe for almost any firm-fleshed fish fillets:
red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli."
Original recipe yield: 4 servings.
INGREDIENTS:
* 2 tablespoons olive oil
* 1/2 small onion, diced
* 2 cloves garlic, minced
* 5 whole canned tomatoes, drained and chopped
* 2 tablespoons capers, chopped
* 1/2 cup sliced black olives, drained
* 1/4 teaspoon crushed red pepper flakes
* 1/2 tablespoon chopped fresh parsley
* 1 pound red snapper fillets
* 1 tablespoon fresh lemon juice
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium skillet, heat olive oil and sauté onion until
tender, about 5 minutes. Add garlic and sauté for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley.
Bring to a boil, and simmer for 10 minutes.
3. Spread 1/2 cup of the sauce in an 11x7 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.
4. 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.
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