Description
Fish Livornese is a fragrant and flavorful dish featuring the Mediterranean flavors of tomatoes, olives and capers that everyone loves.
Ingredients
Scale
- 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.
Instructions
- Heat 2 tablespoons oil on medium-low heat in a large sauté pan.
- Add crushed garlic, sauté 2 minutes.
- Add tomatoes, olives and capers. Simmer 3-4 minutes.
- Stir and simmer another 4-5 minutes until the tomatoes break down.
Sautéed Fish
- Dry the fish and sprinkle both sides with salt and pepper.
- In another large saute pan heat 1 tablespoon olive oil.
- Add fish and cook for 2-3 minutes. (If you have fish with skin, put skin side up)
- Flip over and cook for another 2-3 minutes until flesh is just opaque.
- Plate fish and top with Livornese sauce.
- Garnish with chopped basil or parsley.
Broiled Fish
- Preheat broiler on high and set rack 2 inches from the heat.
- Dry the fish and sprinkle both sides with olive oil.
- Sprinkle both sides of the fish with salt and pepper.
- Put onto a broiling pan.
- Broil 4-6 minutes until opaque and lightly brown.
- Plate fish and top with Livornese sauce.
- Garnish with chopped basil or parsley.
- Prep Time: 10
- Cook Time: 10
- Category: Healthy, Paleo, Gluten Free, Dairy Free, Grain Free
- Cuisine: Mediterranean