Alfred Portale's Red Snapper With Potatoes and Onions

Name: Alfred Portale's Red Snapper With Potatoes and Onions
Total time: 38 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; ½ pound Red Bliss potatoes, thinly sliced; ¼ medium yellow onion; 6 cloves garlic; 4 sprigs thyme; 4 sprigs rosemary; 4 fillets red snapper; 12 slices lemon; 1 cup dry white wine; ¾ cup bottled clam broth; 3 whole canned Roma tomatoes; ⅓ cup pitted kalamata olives; 3 tablespoons chopped parsley; 1 whole lemon juice

A Mediterranean-style dish featuring tender red snapper fillets served on a bed of sliced potatoes and onions, enhanced with herbs, white wine, and a rich sauce of tomatoes, olives, and clam broth.

4 servings

38 min

Published October 4, 2025

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Ingredients

•3 tablespoons extra-virgin olive oil
•½ pound Red Bliss potatoes, thinly sliced
•¼ medium yellow onion
•6 cloves garlic
•4 sprigs thyme
•4 sprigs rosemary
•4 fillets red snapper
•12 slices lemon
•1 cup dry white wine
•¾ cup bottled clam broth
•3 whole canned Roma tomatoes
•⅓ cup pitted kalamata olives
•3 tablespoons chopped parsley
•1 whole lemon juice

Cooking Instructions

1.
Heat oven to 400°. In a 10" ovensafe skillet over medium heat, heat oil. Add potatoes; cover and cook until tender, 10 minutes. Add onion, garlic, thyme and rosemary; season with salt and freshly ground black pepper. Cover and cook until vegetables soften, 5 minutes. In skillet, form potato mixture into four mounds. Season fish with salt and black pepper; place a fillet on each mound and top with lemon slices. Increase heat to high; when pan sizzles, add wine and cook until liquid reduces by half, 2 minutes. Add broth; bring sauce to a boil. Cover and bake, 8 minutes. Remove fish and vegetables and transfer to 4 plates; reserve broth in pan. Return pan to stove top over high heat and reduce broth, 1 to 2 minutes. Add tomatoes, olives, parsley and juice to taste; cook until sauce is thick, 10 minutes. Drizzle over fillets.
38 min

Ingredients

•3 tablespoons extra-virgin olive oil

•½ pound Red Bliss potatoes, thinly sliced

•¼ medium yellow onion

•6 cloves garlic

•4 sprigs thyme

•4 sprigs rosemary

•4 fillets red snapper

•12 slices lemon

•1 cup dry white wine

•¾ cup bottled clam broth

•3 whole canned Roma tomatoes

•⅓ cup pitted kalamata olives

•3 tablespoons chopped parsley

•1 whole lemon juice

Cooking Instructions

Heat oven to 400°. In a 10" ovensafe skillet over medium heat, heat oil. Add potatoes; cover and cook until tender, 10 minutes. Add onion, garlic, thyme and rosemary; season with salt and freshly ground black pepper. Cover and cook until vegetables soften, 5 minutes. In skillet, form potato mixture into four mounds. Season fish with salt and black pepper; place a fillet on each mound and top with lemon slices. Increase heat to high; when pan sizzles, add wine and cook until liquid reduces by half, 2 minutes. Add broth; bring sauce to a boil. Cover and bake, 8 minutes. Remove fish and vegetables and transfer to 4 plates; reserve broth in pan. Return pan to stove top over high heat and reduce broth, 1 to 2 minutes. Add tomatoes, olives, parsley and juice to taste; cook until sauce is thick, 10 minutes. Drizzle over fillets.

38 min