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
- 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