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20 Minute Fish Livornese

  • Author: Ingrid DeHart -
  • Total Time: 20 minutes
  • Yield: 4 1x


Fish Livornese is a fragrant and flavorful dish featuring the Mediterranean flavors of tomatoes, olives and capers that everyone loves.


  • 2 tablespoons extra virgin olive oil, divided
  • 2 garlic cloves crushed
  • 2 cups fresh tomatoes chopped, or cherry tomatoes, halved
  • ½ cup chopped Kalamata or Gaeta olives
  • 2 tablespoons capers, rinsed and drained
  • 1 ¼ pound flounder, fluke, snapper or bluefish fillets
  • Celtic sea salt and fresh pepper
  • 1 tablespoon olive oil, for cooking fish.


  1. Heat 2 tablespoons oil on medium-low heat in a large sauté pan.
  2. Add crushed garlic, sauté 2 minutes.
  3. Add tomatoes, olives and capers. Simmer 3-4 minutes.
  4. Stir and simmer another 4-5 minutes until the tomatoes break down.

Sautéed Fish

  1. Dry the fish and sprinkle both sides with salt and pepper.
  2. In another large saute pan heat 1 tablespoon olive oil.
  3. Add fish and cook for 2-3 minutes. (If you have fish with skin, put skin side up)
  4. Flip over and cook for another 2-3 minutes until flesh is just opaque.
  5. Plate fish and top with Livornese sauce.
  6. Garnish with chopped basil or parsley.

Broiled Fish

  1. Preheat broiler on high and set rack 2 inches from the heat.
  2. Dry the fish and sprinkle both sides with olive oil.
  3. Sprinkle both sides of the fish with salt and pepper.
  4. Put onto a broiling pan.
  5. Broil 4-6 minutes until opaque and lightly brown.
  6. Plate fish and top with Livornese sauce.
  7. Garnish with chopped basil or parsley.
  • Prep Time: 10
  • Cook Time: 10
  • Category: Healthy, Paleo, Gluten Free, Dairy Free, Grain Free
  • Cuisine: Mediterranean