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This outstanding fish dish in a light tomato sauce with
onions, olives and capers was always a big hit with Chef
Paolo's customers. It is also one of my favorite
dishes to make at home, especially when we have dinner guests. Serves 4 4 red snapper fillets 15 oz Italian plum tomatoes, crushed with juices 1/2 cup white wine 1 cup chicken broth 12 gaetta olives, pitted and chopped 2 tablespoons of capers 1 medium onion, chopped 1/4 cup of olive oil | ||
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| 1. | Preheat oven to 350 degrees. | |
| 2. | Heat olive oil in large saute pan over medium heat. | |
| 3. | Add olives, onion and capers, cook until onion is translucent. | |
| 4. | Add tomatoes and simmer for 5 minutes. | |
| 5. | Place red snapper fillets in pan. | |
| 6. | Add wine, broth and salt & pepper to taste. | |
| 7. | Place in oven and bake for 15 to 20 minutes. | |
| 8. | Serve fillets with sauce spooned over top. | |
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