Snapper Livornese

We were recently in Key Biscayne and ate at La Scala and Kevin had their delicious Snapper Livornese. It is an Italian seafood dish that is smothered in a flavorful light tomato sauce made with crushed tomatoes, capers, kalamata olives, and garlic. We decided we wanted to create this recipe so combined several recipes into one. The only thing I would do diifferently is rinse both the capers and olives as it was a little salty. Needless to say this recipe for 2 can be made with a filet or other white fish!

2 lb whole red snapper- light salt pepper and oil with lemon slices isside
3 garlic cloves - sliced ALSO 1 shallot sliced thin
3 Tbsp. extra virgin olive oil
2 Tbsp. capers (drain and rinse)
5 to 6 pitted kalamata olives (drain and rinse- may split in half)
2/3 cup white wine
1/4 c freshly chopped parsley, extra for garnish
1/8 tsp. crushed red pepper flakes
1 cup crushed tomatoes with liquid (or 1 cup marinara sauce)
sea salt and fresh cracked pepper

Season whole snapper as above and place on rack on sheet pan. Roast in 450 oven for 20 minutes. 

Meanwhile in a large 10-inch deep non-stick skillet, heat olive oil on medium heat and toss in the garlic. Saute garlic and shallot for about 1 to 2 minutes.

Pour in the white wine, and allow the wine to reduce a little, about 1 to 2 minutes.

Toss in the capers, fresh parsley, kalamata olives, crushed red pepper flakes, and crushed tomatoes (or sauce as I used).

Cover with the lid, and reduce the heat to low. Simmer the sauce for about 5 minutes. 

Place filleted fish on a serving plate, spoon sauce over the fish. 

Garnish with a sprinkle of chopped parsley on top.