Crisp Red Snapper With Ragout Of Potatoes, Onions, Artichokes, And Green Olives With Sauce Vierge
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
For the Fish: Season the fish fillets with salt and pepper
2
Pour 3 tablespoons of oil in a saute pan over medium-high heat
3
When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up
4
From this point turn down the heat to medium and do not touch the fish
5
The skin will become crispy and release itself from the pan
6
Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done
7
Keep warm
8
For the Ragout: In a medium saute pan, heat 2 tablespoons of oil over medium-high heat
9
When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes
10
Add the artichokes and olives and cook another 2 minutes
11
Pour in the chicken stock and season with salt and pepper
12
Continue cooking until the potatoes are tender
13
Drizzle remaining1 tablespoon of olive oil into the ragout before plating
14
Serve warm
15
Cut the lemon in half
16
Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl
17
Slice the other half of the lemon into thin slices, and place them in the bowl
18
Add the garlic, tomatoes, and parsley to the bowl
19
Add 2 tablespoons of olive oil and season with salt and pepper, to taste
20
Stir to combine
21
Spoon the ragout evenly into 4 warm bowls, or deep plates
22
Top the ragout with the fish, skin side up
23
Drizzle the sauce on top of the fish and serve immediately