Instructions: 1. Heat 1 tablespoon oil in skillet over medium heat. Add onion, 2 tablespoons parsley and the garlic and pepper flakes; cook, stirring until tender, 5 minutes. Add tomatoes and 1/8 teaspoon salt; cook, breaking up tomatoes with a spoon, until thick, 15 minutes.

2. Sprinkle fish with salt and pepper. Dip both sides in flour, shaking off excess. Heat remaining 1 tablespoon oil with butter in large nonstick skillet over high heat. Add fish in batches and cook until golden, 3 minutes per side. Stir olives and remaining 2 tablespoons parsley into sauce and serve with fish.

Prep time: 30 minutes

Cooking Time: 12 to 18 minutes

NOTES : In Livorno, a busy Tuscan port city, fish such as snapper or mullet is served with tomatoes, garlic and parsley.

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