Tagged: Seafood

Snapper Livornese

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This is an outstanding fish dish and is always a big hit at any gathering. It is one of my favourite dishes to make when I am entertaining. 

Serves 4 

¼ cup olive oil

12 Gaetaor black olives, pitted and chopped

1 medium onion, chopped

2 tbsp capers

400-g (16 oz) Italian (Roma) tomatoes, skinned, diced and crushed with juice

4 snapper fillets or firm white fish of choice

½ cup white wine

1 cup chicken stock

salt and freshly ground black pepper, to taste 


Preheat oven to 175 °C. (350 °F) 

Heat olive oil in a large oven proof sauté pan over medium heat. Add olives, onion and capers and cook until onion is translucent. 

Add tomatoes and simmer for 5 minutes. Place snapper fillets in the pan and add wine, stock, salt and pepper. Place pan in oven and bake for 15–20 minutes. Serve fillets with sauce spooned over top. 

Tip: Gaeta olives come from Italy. They are black and mild-tasting. Any black olive could be used instead.

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