Alfred Portale's Red Snapper With Potatoes and Onions
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.
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