Red Snapper Livornese

Serves 4


  • 4 Red snapper filets, 7 oz. each
  • 2 Plum tomatoes, chopped fine
  • 1 small onion, sliced thin
  • 6 cloves garlic, sliced thin
  • 2 Tbsp non-pareil capers
  • 4 green olives, pitted & cut in half
  • 4 ripe olives, pitted & cut in half
  • 4 fresh basil leaves, chopped fine
  • 1/2 cup dry white wine
  • 1/2 cup fish stock or bouillon
  • 1/2 cup plus 4 Tbsp olive oil
  • 1 cup all purpose flour
  • Salt & pepper to taste


  1. Pre-heat the oven to 375 degrees. Rinse the fish, pat dry and coat with flour. Heat a half-cup of oil in a skillet and cook the fish 2 to 3 minutes on each side until golden. Drain on a paper towel. Heat the 4 tablespoons of olive oil in a heavy pan and sauté the garlic and onions until golden; add the tomatoes, capers, olives and basil and cook three minutes. Add the wine and fish stock and cook another five minutes. Place the fish in a baking dish large enough that the filets do not overlap, and pour the sauce mixture over the top of each filet. Bake for about 25 minutes until the fish flakes apart when tested with a fork. Remove to warm plates and serve immediately.