Red Snapper Livornese

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1 tablespoon extra-virgin olive oil, 1 turn of the pan

4 (8-ounce) portions red snapper fillets

Salt and pepper

Sauce:

1 tablespoon extra-virgin olive oil, 1 turn of the pan

3 cloves chopped garlic

1 cup dry white wine

1 (14-ounce) can diced tomatoes in juice

3 tablespoons capers

1/4 cup chopped flat-leaf parsley, a couple of handfuls