Snapper livornese

Yield: 4 servings

Measure Ingredient
2 cups Basic Tomato Sauce; see * Note
1 cup Gaeta olives
¼ cup Caper berries - (abt 12); drained
1 tablespoon Crushed red pepper flakes
1 cup Dry white wine
1½ pounds Red snapper fillets; scaled, rinsed,
\N \N Bones removed
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Preheat oven to 450 degrees. In a 12-inch skillet, heat Basic Tomato Sauce, olives, caper berries, pepper flakes and white wine to boil. Portion snapper into four equal pieces. Season with salt and pepper and place skin-side up into skillet with sauce. Bake 7 to 10 minutes, until just cooked through and remove from oven. Place one portion on each of four plates, spoon over one quarter of sauce and serve. This recipe yields 4 main course servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5631 broadcast 02-22-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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