Spanish

Red Snapper Livornese is for Dinner.

Red Snapper Livornese takes 20 minutes to prepare.

Red Snapper Livornese takes 25 minutes to cook.

Red Snapper Livornese makes 4 servings.

The ingredients for Red Snapper Livornese are:

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

Here is how you make Red Snapper Livornese:

Preheat oven to 400 degrees F (200 degrees C). In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes. Spread 1/2 cup of the sauce in a 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. 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. Number of Servings: 4Recipe submitted by SparkPeople user JAUDON.

The nutritional information for Red Snapper Livornese is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 266.3

• Total Fat: 12.7 g
• Cholesterol: 53.3 mg
• Sodium: 510.0 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 0.9 g
• Protein: 30.6 g

Red Snapper Livornese is Spanish cuisine.

The dietary needs meet for Red Snapper Livornese is Vegetarian