Alfred Portale's Red Snapper With Potatoes and Onions

Ingredients for Alfred Portale's Red Snapper With Potatoes and Onions

• 45ml extra-virgin olive oil

• 230g 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 (170g each)

• 12 thin slices lemon

• 240ml dry white wine

• 180ml bottled clam broth

• 3 canned Roma tomatoes, diced

• 80ml pitted kalamata olives, chopped

• 3 tablespoons chopped parsley

• Juice of 1 lemon

How to make Alfred Portale's Red Snapper With Potatoes and Onions

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.