Snapped livornes, lhj

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil; divided
¼ cup Finely chopped onion
4 tablespoons Chopped parsley; divided
1 tablespoon Minced garlic
1 pinch Red pepper flakes
1 can Tomatoes in juice; (14 to 16 oz.)
Salt and freshly ground pepper
1½ pounds Snapper fillets
¼ cup All-purpose flour
1 tablespoon Butter or margarine
¼ cup Pitted; coarsely chopped
Gaeta or green Sicilian olives

Directions

1. Heat 1 tablespoon oil in skillet over medium heat. Add onion, 2 tablespoons parsley and the garlic and pepper flakes; cook, stirring until tender, 5 minutes. Add tomatoes and ⅛ teaspoon salt; cook, breaking up tomatoes with a spoon, until thick, 15 minutes.

2. Sprinkle fish with salt and pepper. Dip both sides in flour, shaking off excess. Heat remaining 1 tablespoon oil with butter in large nonstick skillet over high heat. Add fish in batches and cook until golden, 3 minutes per side. Stir olives and remaining 2 tablespoons parsley into sauce and serve with fish.

Prep time: 30 minutes Cooking time: 12 to 18 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : In Livorno, a busy Tuscan port city, fish such as snapper or mullet is served with tomatoes, garlic and parsley.

Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #942 by "abprice@..." <abprice@...> on Dec 2, 1997

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