salmon livornese

By skidivr595

Ingredients

• 1 T olive oil
• 1/2 onion, diced
• 4 cloves garlic, minced
• 1 large can of tomatoes
• 2 T capers, chopped
• 1/2 c sliced black olives, drained
• 1/2 t red pepper flakes
• 2 T chopped fresh parsley
• 1 lb salmon or red snapper
• zest of 1 lemon
• 1 T lemon juice

Details

Servings 2

Preparation

Step 1

1. Preheat oven to 400F. In a large pan, sauted the onion in the olive oil until soft, about 5 minutes. Add garlic and cook for another minute. Stir in tomatoes, capers, black olives, red pepper flakes and parsley. Bring to a boil and simmer for 10 minutes.

2. Spread 1/3 of the sauce into an 11x17 baking dish and place the fish fillets over top in a single layer. Squeeze lemon juice over the fish and then pour on the remaining sauce. Top with lemon zest.

3. Bake for 15 minutes for 1/2 inch thick fillets or 30 minutes for 1 inch thick fillets. Fish is done when it flakes easily with a fork. Sprinkle with extra parsley and serve.