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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


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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