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Ingredients
- 2 cups basic tomato sauce
- 1 cup Gaeta olives
- 1/4 cup caper berries, drained (about 12)
- 1 tablespoon crushed red pepper flakes
- 1 cup dry white wine
- 1 1/2 pounds red snapper fillets
- Salt and pepper
- 1/4 cup chopped parsley
Preparation
Step 1
Preheat oven to 450 degrees [F].
In a 12-inch ovenproof skillet, combine the tomato sauce, olives, caper berries, pepper flakes and wine and bring to a boil over medium heat. Rinse the fish, pat dry, then cut into 4 equal portions. Season with salt and pepper and place skin side up in the skillet with the sauce. Bake 7 to 10 minutes, until just cooked through.
Place a portion on each of four plates, add parsley to sauce and spoon some over each filet.