Snapper Livornese

• (8 ounce) red snapper fillets4
• tablespoon extra virgin olive oil↗1 tablespoon
• Sauce
• tablespoon extra virgin olive oil↗1 tablespoon
• cloves garlic, finely chopped↗3 cloves
• cup white wine↗1 cup
• (14 ounce) can diced tomatoes with juice↗1
• cup chopped flat leaf parsley1⁄4 cup

Step-by-step instructions

1. 1

   SCore snapper skins in 1 inch crosshatch season both sides of fish with salt and pepper add olive oil to pan and cook skin side down for 4 to 5 minutes until skin is crisp turn fillets and cook on reverse side 3 minutes transfer to serving dish, keep covered reduce heat to medium add olive oil and garlic, saute 2 minutes add wine and reduce by half, about 2 minutes add tomatoes and parsley and simmer 2 minutes pour over fish and serve.