Red Snapper with Tomato Sauce, Olives, and Onions

A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.

Red Snapper with Tomato Sauce, Olives, and Onions Red Snapper with Tomato Sauce, Olives, and Onions
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
Yield: serves 4

Ingredients

  • 14 cup extra-virgin olive oil
  • 1 medium yellow onion, peeled and slivered
  • 4 (8-oz.) center-cut skinless red snapper filets
  • 14 cup dry white wine
  • 1 (14-oz.) can diced tomatoes
  • 14 cup black olives, pitted and halved
  • 12 bunch parsley, chopped
  • Pinch red pepper flakes
  • Salt

Instructions

  1. Heat oil in a large skillet over medium heat, add onions, and cook, stirring occasionally, until onions are fragrant and slightly soft, about 2 minutes. Add snapper, skinned side up, and cook until lightly golden, about 2 minutes. Turn fish and cook other side another 2 minutes.
  2. Add wine, tomatoes, olives, half the parsley, and red pepper flakes to the pan with the fish. Season to taste with salt and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, until fish is just cooked through, 10–15 minutes, spooning sauce over fish as it cooks. Uncover and simmer until sauce has thickened slightly, about 3 minutes. Adjust seasonings and sprinkle with remaining parsley.