Alfred Portale's Red Snapper With Potatoes and Onions

Name: Alfred Portale's Red Snapper With Potatoes and Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters bottled clam broth; 237 milliliters dry white wine; 6 garlic cloves, sliced; 1 Juice of lemon; 79 milliliters pitted kalamata olives, chopped; 12 slices 12 thin slices lemon; 3 Tbsps extra-virgin olive oil; 3 Tbsps chopped parsley; 227 grams Red Bliss potatoes, thinly sliced; 680 grams red snapper fillets each); 3 canned Roma tomatoes, diced; 4 small sprigs rosemary; 4 sprigs thyme; 0 mediums yellow onion, thinly sliced

Alfred Portale's Red Snapper With Potatoes and Onions is a gluten free, dairy free, and pescatarian main course. One serving contains 392 calories, 38g of protein, and 15g of fat. This recipe serves 4. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have rosemary, lemon, garlic cloves, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oven to 400°. In a 10" ovensafe skillet over medium heat, heat oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Oven

Add potatoes; cover and cook until tender, 10 minutes.

Ingredients you will need

Potato

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.

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Salt And Pepper

Ground Black Pepper

Vegetable

Rosemary

Garlic

Mounds Bar

Potato

Lemon

Onion

Thyme

Fish

Salt

Wine

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Frying Pan

Add broth; bring sauce to a boil. Cover and bake, 8 minutes.

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Broth

Sauce

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Oven

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.

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Vegetable

Broth

Fish

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Stove

Frying Pan

Add tomatoes, olives, parsley and juice to taste; cook until sauce is thick, 10 minutes.

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Tomato

Parsley

Olives

Juice

Sauce

Drizzle over fillets.

Self

Equipment

Frying Pan

Oven

Stove

Ingredients

Servings:

177milliliters

bottled clam broth 237milliliters

dry white wine 6

garlic cloves, sliced 1

Juice of lemon 79milliliters

pitted kalamata olives, chopped 12slices

12 thin slices lemon 3Tbsps

extra-virgin olive oil 3Tbsps

chopped parsley 227grams

Red Bliss potatoes, thinly sliced 680grams

red snapper fillets each)3

canned Roma tomatoes, diced 4small sprigs

rosemary 4sprigs

thyme 0mediums

yellow onion, thinly sliced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.