Red Snapper Braised With Rosemary, New Potatoes, And Garlic Confit
Serves: 4
Jonathan Flatley
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 sprig
Rosemary (fresh)2 tsps
Thyme (chopped fresh)20 cloves
Roasted Garlic3 cup
White Wine (dry)Directions:
1
Preheat the oven to 400 degrees F
2
Make the potatoes: Heat the oil in an ovenproof 12-inch non-stick skillet over medium-low heat
3
Add the potatoes and cook, stirring, until soft, about 10 minutes
4
(The potatoes shouldn't brown
5
) Add the onion, rosemary, and thyme, and season with salt and pepper
6
Cook, covered, until the onions soften, about 5 minutes
7
Transfer the potatoes to bowl and set aside
8
(The potatoes may be made up to 3 days in advance and refrigerated
9
) Make the snapper: Heat the oil in the ovenproof skillet over medium heat
10
Arrange the potatoes in 4 thick mounds in the skillet and scatter the garlic and rosemary around them
11
Season the snapper with salt and pepper
12
Place 1 fillet on top of each mound
13
Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes
14
Pour in the clam broth
15
Bring to a boil, cover, and braise in the oven until the snapper is barely opaque in the center, about 7 to 8 minutes
16
Using a slotted spatula, transfer the potato mounds topped with the snapper to the center of 4 warmed dinner plates
17
Return the skillet to high heat and boil until lightly thickened, about 2 minutes
18
Add the tomatoes, olives and parsley and cook for 15 seconds
19
Taste for balance, adding some olive oil or more clam broth, if desired
20
Season with salt and pepper
21
Spoon half the sauce over the fish fillets and pour the rest into a warmed sauce boat
22
Serve immediately, garnished with the lemon slices, with the sauce passed on the side