Snapper Livornese with Black Olives & Capers

12 FRAGATA black olives, pitted and chopped
2 tbsp FRAGATA capers
¼ cup olive oil
1 medium onion, chopped
400g Italian (Roma) tomatoes, skinned, diced and crushed with juice
4 snapper fillets or firm white fish of choice
½ cup white wine or vegetable stock
1 cup chicken stock
salt and freshly ground black pepper, to taste
  • Preheat oven to 175 °C. 
  • Heat olive oil in a large oven proof sauté pan over medium heat. Add olives, onion and capers and cook until onion is translucent.  
  • Add tomatoes and simmer for 5 minutes. Place snapper fillets in the pan and add wine, stock, salt and pepper. 
  • Place pan in oven and bake for 15–20 minutes. Serve fillets with sauce spooned over top.

(Recipes and Images Copyright Chef Jimmy Boswell 2014)

Real Foods Ltd manages a number of highly successful international food brands in the supermarket and food service industry (HORECA).