ALFRED PORTALE’S RED SNAPPER WITH POTATOES AND ONIONS

07 Jun ALFRED PORTALE’S RED SNAPPER WITH POTATOES AND ONIONS

INGREDIENT ITEMS

  • 3 tablespoons extra-virgin olive oil
  • 1/2 pound Red Bliss potatoes, thinly sliced
  • 1/4 medium yellow onion, thinly sliced
  • 6 garlic cloves, sliced
  • 4 sprigs thyme
  • 4 small sprigs rosemary
  • 4 red snapper fillets (6 ounces each)
  • 12 thin slices lemon
  • 1 cup dry white wine
  • 3/4 cup bottled clam broth
  • 3 canned Roma tomatoes, diced
  • 1/3 cup pitted kalamata olives, chopped
  • 3 tablespoons chopped parsley
  • Juice of 1 lemon

DIRECTIONS

  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.
Prep Time:

17 m

Cook Time:

20 m

Ready In:

37 m

NUTRITION FACTS

  • 423 calories per serving,
  • 17 g fat (3 g saturated),
  • 19 g carbs,
  • 3 g fiber,
  • 38 g protein