Red Snapper Livornesa
4 Red Snapper fillets
15 oz Italian Plum Tomatoes crushed with juices
1/2 cup white wine
1 cup chicken broth
12 olives pitted and chopped
2 tablespoons of capers
1 medium onion chopped
1/4 cup of olive oil
Serves 4
Preheat oven to 350 degrees.
Heat Olive Oil in Large Sauté Pan over Medium heat.
Add Olives, Onion and Capers, cook until onion is translucent.
Add tomatoes and simmer for 5 minutes.
Place red snapper fillets in pan.
Add wine, broth and salt & pepper to taste.
Place in oven and bake for 15 to 20 minutes.
Serve fillets with sauce spooned over top.