Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1/2 small onion, diced

  3. 2 cloves garlic, minced

  4. 5 whole canned tomatoes, drained and chopped

  5. 2 tablespoons capers, chopped

  6. 1/2 cup sliced black olives, drained

  7. 1/4 teaspoon crushed red pepper flakes

  8. 1/2 tablespoon chopped fresh parsley

  9. 1 pound red snapper fillets

  10. 1 tablespoon fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F (200 degrees C). In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes. Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all. Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.


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