Snapper Livornese - cooking recipe

Ingredients

4 (8 ounce) red snapper fillets
1 tablespoon extra virgin olive oil
Sauce
1 tablespoon extra virgin olive oil
3 cloves garlic, finely chopped
1 cup white wine
1 (14 ounce) can diced tomatoes with juice
1/4 cup chopped flat leaf parsley

Preparation

SCore snapper skins in 1 inch crosshatch season both sides of fish with salt and pepper add olive oil to pan and cook skin side down for 4 to 5 minutes until skin is crisp turn fillets and cook on reverse side 3 minutes transfer to serving dish, keep covered reduce heat to medium add olive oil and garlic, saute 2 minutes add wine and reduce by half, about 2 minutes add tomatoes and parsley and simmer 2 minutes pour over fish and serve.