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Red Snapper Livornesa

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4 red snapper fillets
15 oz Italian plum tomatoes, crushed with juices
1/2 cup white wine
1 cup chicken broth
12 gaetta olives, pitted and chopped
2 tablespoons of capers
1 medium onion, chopped
1/4 cup of olive oil

Serves 4

1. Preheat oven to 350 degrees.

2. Heat olive oil in large saute pan over medium heat.

3. Add olives, onion and capers, cook until onion is translucent.

4. Add tomatoes and simmer for 5 minutes.

5. Place red snapper fillets in pan.

6. Add wine, broth and salt & pepper to taste.

7. Place in oven and bake for 15 to 20 minutes.

8. Serve fillets with sauce spooned over top.

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.: BACK TO RECIPES :.

. RECIPE LIST

.MARINARA SAUCE

.SPEDINI ALLA ROMANA

.MUSSELS POSILLIPO

.STUFFED ARTICHOKES

.PENNE FILETTE DI POMODORO

.ROMANA

.LINGUINI PUTTANESCA

.PASTA PISELLI

.SPAGHETTI WITH MEATBALLS

.RED SNAPPER LIVORNESA

.SHRIMP OREGANATO

.VEAL CAPRICIOSA

.STEAK PIZZAIOLA

.BEEF BRACIOLE

.CHICKEN CACCIATORE

.CHICKEN SCARPARIELLO

.CHOCOLATE TARTUFO

.CANNOLI

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