Red Snapper Livornese
Ingredients
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 4 (8-ounce) portions red snapper fillets
- Salt and pepper
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 3 cloves chopped garlic
- 1 cup dry white wine
- 1 (14-ounce) can diced tomatoes in juice
- 3 tablespoons capers
- 1/4 cup chopped flat-leaf parsley, a couple of handfuls
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