Name: Red Snapper Livornese
Ingredients: 2 tablespoons olive oil; 0.5 small onion, diced; 2 cloves garlic, minced; 5 whole canned tomatoes, drained and chopped; 2 tablespoons capers, chopped; 0.5 cup sliced black olives, drained; 0.25 teaspoon crushed red pepper flakes; 0.5 tablespoon chopped fresh parsley; 1 pound red snapper fillets; 1 tablespoon fresh lemon juice

Ingredients

2 tablespoons olive oil
0.5 small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
0.5 cup sliced black olives, drained
0.25 teaspoon crushed red pepper flakes
0.5 tablespoon chopped fresh parsley
1 pound red snapper fillets
1 tablespoon fresh lemon juice

Steps

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.