Snapper Livornese

A very easy recipe for almost any firm flesh fish fillet like Seabass, Grouper or Flounder. The classic is done with Snapper.CvIi3X9XEAAsymI


¼ cup extra virgin olive oil
1 tablespoon chopped garlic
1 cup calamatta olives or your favorite
¼ cup caper berries (about 10)
1 tablespoons red pepper flakes
1 cup white wine
2 cups tomato sauce (recipe)
4 each sprigs of flat leaf parsley
1 1½ pound red snapper
To taste kosher salt
To taste freshly ground black pepper


¼ cup extra virgin olive oil
1 each yellow onion, chopped ¼-dice
4 each cloves garlic, minced
2 tablespoons fresh oregano
1 each carrot, minced
2 large cans of whole peeled tomatoes, crushed by hand (about 28 oz each can)
To taste kosher salt
To taste freshly ground black pepper
3 tablespoons fresh basil, chopped

  • For the sauce: In a large heavy bottom pot. Heat oil
  • Add onion, garlic to sweet with a light golden brown color.
  • Add oregano and carrot. Cook 5 minutes.
  • Add tomatoes and bring to a simmer. Cook for 30 minutes.
  • Season with salt and pepper. Add basil and remove from the heat.
  • Preheat oven to 450’f
  • In a small pot add oil and garlic to sweat garlic till you smell the aroma. Do not caramelize!
  • Add red pepper flakes, olives, caper berries, wine and tomato sauce. Bring to a simmer.
  • Cut fish in two fillets.
  • Then cut again to get four equal portions
  • Season fish with salt and pepper
  • Place fillets skin side up in the pan with the sauce mixture (so skin can caramelize)
  • Bake 10 minutes

To Plate: on a warm plate, place a portion of fish on each plate and spoon sauce over the top.
Garnish with parsley. ENJOY!!

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