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Red Snapper Livornese

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Adjust Servings:
2 tbsp extra virgin olive oil
12 gaetta or black cured olives (pitted and chopped)
2 tbsp capers
1 medium sized onion (diced)
1 cup marinara sauce
4 red snapper fillets
¼ cup chopped flat leaf parsley
3 cloves garlic (chopped)
½ cup pomegranate juice

Nutritional information

56.72 g
9.23 g
18 g
2879 mg
10 mg

Red Snapper Livornese

  • Non Veg
  • 40 mins
  • Serves 4
  • Easy



Love your fish dishes? Head straight up for this tasty dish so that your palate can thank you. Extremely flavorful, this fish dish is perfect for days when you are planning on a special night’s dinner. A dream recipe of every sea food over, this recipe can be easily adapted to many other varieties of fishes! Tastes great with  garlic bread or even risotto!

This Italian dish originates from Tuscany where experimenting with different herbs, spices and seasonings are a common thing. It’s no surprise that the Tuscans came up with this amazing dish right off the coast where red snapper is a regular catch. However, because of high mercury levels, it is best that pregnant women and young kids take this fish in moderation.

Health benefits

An excellent source of protein and selenium, Red snapper is also rich in vitamin B12.

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How to make Red Snapper Livornese

  • Preheat the oven to 350 degrees F
  • In a large pan over medium-high heat,, heat the olive oil for a minute.
  • Add the chopped onion and let it cook until it is soft and translucent. This should be about 5 minutes.
  • Add the olives, garlic and capers and continue stirring for another 3-5 minutes.
  • Place the red snapper fillets in the pan with the skin side down.
  • Add the marinara sauce and along with the pomegranate juice.
  • Season the fish with salt and pepper to taste.
  • Let the fish cook for 5 minutes in the pan and remove from heat.
  • Place the fish gently in a baking dish along with the sauces
  • Bake for 20 minutes.
  • Transfer to serving plates and garnish with olives and parsley.
  • Serve and enjoy!


  • Although Italians are big on pasta, meatballs and pizzas but once you are in the coastal areas like Tuscany, seafood  reigns supreme.
  • Red snapper is one of the most popular types of fishes eaten in Italy and all over the world.
  • Marinara sauce is an essential part of Italian cooking as its used in pizzas, pastas and meat based dishes to give that juicy tomato flavor as well as give a rich texture.
  • Tomatoes are high in antioxidants and are a huge part of Italian cuisine along with olives. This explains why Italians age so well.
  • Red snapper is so popular that there are over 70,000 recipes of it found online.
  • Tomatoes originally come from Peru. They were brought to Europe in the 15th
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