Description
A quick and flavorful 20-minute Fish Livornese recipe featuring tender flounder or snapper fillets topped with a vibrant sauce made from fresh tomatoes, olives, capers, and garlic. This Mediterranean-inspired dish offers two cooking options: sautéed or broiled fish, resulting in a light and satisfying meal perfect for a weeknight dinner.
Ingredients
Livornese Sauce
- 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
Fish
- 1 ¼ pounds flounder, fluke, snapper, or bluefish fillets
- Celtic sea salt and fresh pepper, to taste
- 1 tablespoon olive oil, for cooking fish (if sautéing)
- Olive oil, for brushing fish (if broiling)
- Chopped basil or parsley, for garnish
Instructions
- Prepare the Livornese Sauce: Heat 2 tablespoons of extra virgin olive oil over medium-low heat in a large sauté pan. Add the crushed garlic cloves and sauté gently for 2 minutes until fragrant but not browned.
- Add Tomatoes, Olives, and Capers: Stir in the chopped fresh tomatoes (or halved cherry tomatoes), chopped Kalamata or Gaeta olives, and rinsed capers. Let the mixture simmer for 3 to 4 minutes to soften the tomatoes.
- Simmer the Sauce: Continue stirring and let the mixture simmer for an additional 4 to 5 minutes until the tomatoes break down, creating a chunky, flavorful sauce. Remove from heat and set aside.
- Prepare the Fish for Sautéing: Pat the fish fillets dry with paper towels and season both sides generously with Celtic sea salt and fresh pepper.
- Sauté the Fish: In a separate large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the fish fillets. If the fish has skin, place it skin side up first. Cook for 2 to 3 minutes until the bottom side is just cooked and golden.
- Flip and Finish Cooking: Carefully flip the fish and cook for another 2 to 3 minutes, or until the flesh is just opaque and cooked through. Be careful not to overcook.
- Plate and Garnish: Transfer the cooked fish to serving plates. Spoon the Livornese sauce generously over the fish and garnish with chopped fresh basil or parsley for brightness and color.
- Broiling Option – Preheat Broiler: If broiling, preheat the broiler to high and position the oven rack about 2 inches below the heating element.
- Prepare the Fish for Broiling: Pat the fillets dry, brush both sides lightly with olive oil, and season with Celtic sea salt and fresh pepper.
- Broil the Fish: Place the fish on a broiling pan and broil for 4 to 6 minutes, or until the fish is opaque and lightly browned on top.
- Serve Broiled Fish: Plate the broiled fish, top with the prepared Livornese sauce, and garnish with chopped basil or parsley before serving.
Notes
- Use fresh tomatoes when possible for the best sauce flavor; cherry tomatoes are a great sweet alternative.
- Kalamata or Gaeta olives add a salty briny note characteristic of Mediterranean cuisine.
- Adjust the cooking time based on the thickness of your fish fillets to avoid overcooking.
- Garnish with fresh herbs such as basil or parsley for color and a fresh taste.
- The recipe offers flexibility with two cooking methods: sautéing for a tender crust or broiling for a slightly caramelized top.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
