Named for Livorno, Italy, this flavorful stovetop dish is perfect when summer’s heat still lingers, but there’s less time for leisurely cooking.
In a large nonstick skillet over medium-high heat, saute 2 cups chopped tomatoes, ½ cup chopped kalamata olives, ½ cup chopped red onion, ¼ cup chopped capers, 2 cloves minced garlic and ¼ teaspoon red pepper flakes in 3 tablespoons olive oil until fragrant, about 4 minutes.
Push the tomato mixture to the edges of the skillet and add 4 trout fillets. Squeeze half a lemon over the fish, cover and cook 4 minutes.
Plate the fish and top with the tomato mixture and chopped parsley. Garnish with lemon wedges if desired and serve with toasted bread, rice or couscous.
Dee Ryan is a longtime contributor to Sauce Magazine who regularly pens Just Five.
This article appears in September 2017.