Alfred Portale's Red Snapper With Potatoes and Onions

Name: Alfred Portale's Red Snapper With Potatoes and Onions
Yield: 4 servings
Ingredients: 1 3 tablespoons extra-virgin olive oil; 1 1/2 pound Red Bliss potatoes, thinly sliced; 1 1/4 medium yellow onion, thinly sliced; 1 6 garlic cloves, sliced; 1 4 sprigs thyme; 1 4 small sprigs rosemary; 1 4 red snapper fillets (6 ounces each); 1 12 thin slices lemon; 1 1 cup dry white wine; 1 3/4 cup bottled clam broth; 1 3 canned Roma tomatoes, diced; 1 1/3 cup pitted kalamata olives, chopped; 1 3 tablespoons chopped parsley; 1 Juice of 1 lemon

From the kitchen of Carly

Red snapper sits atop a tangle of tender potatoes and sweet onions, braised in white wine and clam broth with thyme and rosemary. Lemon slices keep the fish bright and delicate. Elegant, straightforward, finished in one skillet.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons extra-virgin olive oil
11/2 pound Red Bliss potatoes, thinly sliced
11/4 medium yellow onion, thinly sliced
16 garlic cloves, sliced
14 sprigs thyme
14 small sprigs rosemary
14 red snapper fillets (6 ounces each)
112 thin slices lemon
11 cup dry white wine
13/4 cup bottled clam broth
13 canned Roma tomatoes, diced
11/3 cup pitted kalamata olives, chopped
13 tablespoons chopped parsley
1Juice of 1 lemon

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.