Dentice Alla Livornese

4 Red snapper fillets
Flour for dredging
1/3 c Parsley; finely chopped
1 lg Clov garlic; finely chopped
3 oz Olive oil
1 1/2 c Canned peeled tomatoes
2 oz White wine

Cut the red snapper into 4 pieces. Dredge in flour and fry gently in a hot skillet with oil without cooking completely. Remove the fish. In the same pan saute the parsley and garlic in oil quickly, being careful not to let them burn. Add the tomatoes and white wine and let simmer for 10 minutes. Add the fish and simmer, covered, for another 10 minutes. Do not stir or the fish will fall apart.

Yield: 4 servings

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