Red Snapper with Tomato Sauce, Olives, and Onions

Name: Red Snapper with Tomato Sauce, Olives, and Onions
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 4 cup extra-virgin olive oil; 1 medium yellow onion, peeled and slivered; 4 (8-oz.) center-cut skinless red snapper filets; 1 ⁄ 4 cup dry white wine; 1 (14-oz.) can diced tomatoes; 1 ⁄ 4 cup black olives, pitted and halved; 1 ⁄ 2 bunch parsley, chopped; Pinch red pepper flakes; Salt

Serves
serves 4

DAVID SAWYER

A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.

Ingredients

¹⁄₄ cup extra-virgin olive oil
1 medium yellow onion, peeled and slivered
4 (8-oz.) center-cut skinless red snapper filets
¹⁄₄ cup dry white wine
1 (14-oz.) can diced tomatoes
¹⁄₄ cup black olives, pitted and halved
¹⁄₂ bunch parsley, chopped
Pinch red pepper flakes
Salt

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Instructions

Step 1

Heat oil in a large skillet over medium heat, add onions, and cook, stirring occasionally, until onions are fragrant and slightly soft, about 2 minutes. Add snapper, skinned side up, and cook until lightly golden, about 2 minutes. Turn fish and cook other side another 2 minutes.

Step 2

Add wine, tomatoes, olives, half the parsley, and red pepper flakes to the pan with the fish. Season to taste with salt and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, until fish is just cooked through, 10–15 minutes, spooning sauce over fish as it cooks. Uncover and simmer until sauce has thickened slightly, about 3 minutes. Adjust seasonings and sprinkle with remaining parsley.