Livornese-Style Snapper Livornese-Style Snapper

Livornese-Style Snapper

Livorno is a city on the western coast of Tuscany. With Livorno being a major port right on the seaside, you can imagine much of their cuisine is seafood based! It’s said that, "Livorno’s local dishes are bold, vigorous (and sometimes spicy!), because they reflect the character of the mediterranean population that arrived primarily from Spain, Portugal, and Greece in the 1600s, escaping from legal and religious persecutions." This Livornese-style snapper follows in that flavorful tradition with the bold use of minimal ingredients, and a strong emphasis on the natural flavors of the fish! Pair with a glass of wine, a little pasta, risotto or crusty bread on the side for a meal that will make you feel like you're sitting in a small cafe on the Italian coastline. 


  • olive oil
  • 1 small yellow onion, diced
  • 3/4 cup gaeta or kalamata olives pitted and chopped
  • 2 tablespoons capers
  • 4 Red Snapper fillets or white fish of choice (cod, halibut, etc.)
  • 1 cup Pasta Jay's Classic Marinara
  • 1 cup dry white wine
  • 2 cloves garlic, minced
  • 1 1/2 cups cherry tomatos, halved
  • oregano 
  • salt and freshly ground black pepper to taste
  • fresh parsley or basil, chopped for serving (optional)

How To Make

STEP 1: Preheat the oven to 350°F.

STEP 2: Heat a large drizzle of olive oil over medium heat, in a large pan. Add the onion and cook until softened, about 5 minutes. Add the olives, garlic, capers and tomatoes, continue cooking until onion is translucent, about 3-5 minutes. 

STEP 3: Lay the fish fillets skin side down in the pan, and cook until skin is starting to crisp. Add the marinara and white wine, season with oregano, salt and pepper to taste, and place the pan in the oven.

STEP 4: Bake in the oven until fish is cooked through, about 15-20 minutes. Carefully transfer fish to plates, spoon sauce over fish, top with parsley or basil  and serve. We recommend enjoying with risotto or pasta! 


Recipe inspired by The Italian Chef.


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