This is a well known and delicious Italian recipe. It is light and easy to make.
Course Main Course
Cuisine Italian
Keyword italian fish and tomatoes, italian snapper, red snapper livornese
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Author misangela
Ingredients
4filetsRed snapper or other firm white fishsub: Grouper or striped bass WITH SKIN
1can14 oz can diced san marzanos flame roasted diced is a good sub
olive oil
1Tbspcapers
¼cuppitted oil cured olivespitted kalamata or gaetta olives can sub
½medium white onionthinly sliced
2clovesgarlicminced
½cupthinly sliced fennel
½cupdry white wine or sherry
2Tblflat leaf parsleychopped
S/Pto taste
Instructions
Prep all your ingredients first. "Mise en place" will greatly enhance your cooking.
Heat a nonstick skillet over medium high heat. Put in several turns of olive oil. Put fish into pan skin side down and saute for 3-5 minutes (depending on the thickness of the filets). The fish should be about halfway done when you turn it over. Cook for half as much time on the flesh side. Remove to a plate and hold.
In the same pan, add a couple more turns of olive oil over medium heat. Add onion, fennel and garlic, and saute for a minute or two. Add tomatoes, olives and capers, stir. Add wine, stir and bring to a slow simmer until the sauce gets as thick as you want it. Check seasoning.
Serve sauce over fish and garnish with parsley.
Notes
This dish is excellent over rice or perhaps a small pasta. This dish is best with a thinner filet of fish, such as snapper, grouper or even striped bass would be nice. Thick filets without skin will not be as light or tasty here.