Red Snapper with Tomato Sauce, Olives, and Onions

  • Serves

    serves 4


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


  • 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


Step 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.

Step 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.

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