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Red Snapper Braised with Rosemary, New Potatoes, and Garlic Confit Recipe

Red Snapper Braised with Rosemary, New Potatoes, and Garlic Confit Recipe

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Red Snapper Braised with Rosemary, New Potatoes, and Garlic Confit

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Ingredients:

Serving

1/4 cup extra-virgin olive oil
1 lb small potatoes , such as ruby crescents, cut into 1/8-inch thick rounds
1 medium onion , quartered lengthwise, and cut crosswise into 1/4-inch-thick slices
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
coarse salt and freshly ground white pepper
1/2 cup extra-virgin olive oil , plus more as needed
20 cloves roasted garlic
1 sprig fresh rosemary
4 (7-oz) skin-on red snapper fillets
coarse salt and freshly ground white pepper
3/4 cup dry white wine
2 cups clam broth , plus more as needed
2 ripe tomatoes, peeled, seeded and cut into 1/4-inch dice
16 kalamata olives, pitted and coarsely chopped (about 1/3 cup)
2 tbsp roughly chopped fresh flat-leaf parsley
8 thin- sliced rounds lemon

Directions:

Preheat the oven to 400 degrees F.
Make the potatoes: Heat the oil in an ovenproof 12-inch non-stick skillet over medium-low heat. Add the potatoes and cook, stirring, until soft, about 10 minutes. (The potatoes shouldn't brown.) Add the onion, rosemary, and thyme, and season with salt and pepper. Cook, covered, until the onions soften, about 5 minutes. Transfer the potatoes to bowl and set aside. (The potatoes may be made up to 3 days in advance and refrigerated.)
Make the snapper: Heat the oil in the ovenproof skillet over medium heat. Arrange the potatoes in 4 thick mounds in the skillet and scatter the garlic and rosemary around them.
Season the snapper with salt and pepper. Place 1 fillet on top of each mound. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Pour in the clam broth. Bring to a boil, cover, and braise in the oven until the snapper is barely opaque in the center, about 7 to 8 minutes.
Using a slotted spatula, transfer the potato mounds topped with the snapper to the center of 4 warmed dinner plates. Return the skillet to high heat and boil until lightly thickened, about 2 minutes. Add the tomatoes, olives and parsley and cook for 15 seconds. Taste for balance, adding some olive oil or more clam broth, if desired. Season with salt and pepper. Spoon half the sauce over the fish fillets and pour the rest into a warmed sauce boat. Serve immediately, garnished with the lemon slices, with the sauce passed on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	891.79 Kcal (3734 kJ)
Calories from fat	525.54 Kcal
		% Daily Value*
Total Fat	58.39g	90%
Cholesterol	255.48mg	85%
Sodium	305.16mg	13%
Potassium	985.97mg	21%
Total Carbs	64.88g	22%
Sugars	12.72g	51%
Dietary Fiber	11.49g	46%
Protein	20.91g	42%
Vitamin C	91.1mg	152%
Vitamin A	2.8mg	95%
Iron	5.3mg	29%
Calcium	203.6mg	20%

Amount Per 100 g
Calories	157.33 Kcal (659 kJ)
Calories from fat	92.72 Kcal
		% Daily Value*
Total Fat	10.3g	90%
Cholesterol	45.07mg	85%
Sodium	53.84mg	13%
Potassium	173.95mg	21%
Total Carbs	11.45g	22%
Sugars	2.24g	51%
Dietary Fiber	2.03g	46%
Protein	3.69g	42%
Vitamin C	16.1mg	152%
Vitamin A	0.5mg	95%
Iron	0.9mg	29%
Calcium	35.9mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.