Snapper Livornese

Photo: flickr user kthread

Ingredients

2 cups Basic Tomato Sauce see * Note

1 cup Gaeta olives

cup Caper berries - (abt 12) drained

1 tablespoon Crushed red pepper flakes

1 cup Dry white wine

pound Red snapper fillets scaled, rinsed,

bones removed

Salt to taste

Freshly-ground black pepper to taste

Preparation

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.