I created a homemade cake by combining two recipes. When I cook it, I always receive great reviews. Warm vanilla glaze should be drizzled over the cake.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons olive oil
- ½ small onion, diced
- 2 cloves garlic, minced
- 5 whole canned tomatoes, drained and chopped
- 2 tablespoons capers, chopped
- ½ cup sliced black olives, drained
- ¼ teaspoon crushed red pepper flakes
- ½ tablespoon chopped fresh parsley
- 1 pound red snapper fillets
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium skillet, heat olive oil. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté for 1 minute. Stir in tomatoes, capers, olives, pepper flakes, and parsley. Bring to a boil, then simmer for 10 minutes.
- Spread 1/2 cup sauce in an 11×7-inch baking dish. Arrange snapper fillets in a single layer over sauce. Drizzle fillets with lemon juice, then pour remaining sauce over top.
- Bake in the preheated oven for 15 minutes for 1/2-inch thick fillets, or 30 minutes for 1-inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 2 g |
| Sodium | 555 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and flavorful !
Firm fish with tomato and onion is always good. I used green spanish olives in place of capers and black olive(?) Added partial cooked penne and much more liquid. Also added a carrot and half bell pepper for flavor. Enjoy!
That was great. I followed the advice of some and did not drain the tomatoes. Other than that, I did not make any changes. Again, great recipe, we will make that again.
Super easy, fast and real good. Did add a little salt and a little more red pepper in addition to the juice from the tomatoes.
This was so good. I used red snapper and made exactly like the recipe. The sauce would be good on many things not only fish, but chicken, pork and even eggs.
Did not like this at all. Followed directions to a T and fish was mushy and almost inedible.
We enjoyed this recipe very much. Easy to prepare and will make it again!
This recipe turned out delicious. The vegetables turn into more of a topping than a sauce after roasting in a 400 degree oven. I did add a half cup of white wine during the simmer and used a beautiful ,thick filet of sea bass. Yum!
This was a great recipe. I used crushed tomatoes, and I had no capers or black olives, so instead I used some whole green olives. I used flounder and I just placed the fish pieces on top of the sauce in my pan and cooked them through on the stove. It took about 10 minutes for 1/2 lb of flounder to get it to 145 degrees. My husband and I both loved it!
Forgot to buy black olives so used some slice manzanilla olives I had on hand. Otherwise used 2 lbs of snapper filet and did not drain the tomatoes before using. Served over rice and steamed broccoli on the side, hubby said it was delicious. I am not a fish eater but I didn’t mind this at all so putting it on my regular Friday night fish rotation. Definitely recommend using tomatoes with juice because that was the best part served over rice in my opinion.
Fantastic just the way it is written. I served over bed of sautéed spinach-low cal, low carb–just great.
I am generally not a fan of fish, but this very tasty. I will make it again soon. I used flounder and a whole 28 oz can of plum tomatoes (drained).
this is a definite five star. I used grouper. the flavor was sensational. be attentive to the baking time as i took it out too soon and had to resort to the microwave. grouper is thick and so needs the 30 minutes. this is superb!!!!
I made this recipe when I discovered I was suddenly hosting a dinner party for six in two short hours. I was at the store and saw a Red Snapper fillet which looked like the right size, so I pulled up “Red Snapper” on allrecipes. It took hardly ANY time to prepare, and my guests were blown away! I got rave reviews for this dish. The snapper goes perfectly with the livornese and was anything but fishy in taste. It holds up beautifully for a reheat. I’ll definitely do this one again.
My family all loved it, and I did, too. It wasn’t “fishy” tasting at all probably because I used fresh fish. I just threw a whole can of diced tomatoes in without draining it, and I didn’t cook the parsley in the sauce. I sprinkled it over everything at the end instead.
Really enjoyed this. I used fresh tomatoes and put a lid on the sauce while it simmered to preserve the moisture. Added a bit more salt to taste.
Easy, and very flavorful. I only wished I’d added a little salt to the fish. But that could vary depending on the olives, or even, I suppose on the fish. I used some deli pitted black olives, which I would have thought would be saltier than the canned, but who knows. But still, easy and very nice for casual company.
This Red Snapper dish is absolutely fantastic. I have made it with Tilapia & Grouper – no matter what type of fish you use is just wonderful.
Delicious & easy! I used my large Calphalon skillet to sauté, adding 1/2 c white wine and some fresh chopped tomatoes from my garden (along with some canned plum tomatoes, using the juices) then placed the fish in the skillet, spooned sauce over the top, and put the whole skillet in the oven for 15 minutes. Top with fresh parsley. Placed on top of a bed of orzo with a side of asparagus. One pot meal that was restaurant quality!
That was outstanding! The best red snapper ever!
This was beyond delicious. I am making for the second time in two weeks because I am totally craving it!