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Snapper Livornese


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  • 2 cups Basic Tomato Sauce (see recipe)
  • 1 cup Gaeta olives
  • 1/4 cup caper berries - (abt 12) drained
  • 1 tablespoon crushed red pepper flakes
  • 1 cup dry white wine
  • 1 1/2 pounds red snapper fillets scaled, rinsed, bones removed
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Preheat oven to 450 degrees.

In a 12-inch skillet, heat Basic Tomato Sauce, olives, caper berries, pepper flakes and white wine to boil. Portion snapper into four equal pieces. Season with salt and pepper and place skin-side up into skillet with sauce. Bake 7 to 10 minutes, until just cooked through and remove from oven.

Place one portion on each of four plates, spoon over one quarter of sauce and serve.

This recipe yields 4 main course servings.

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