Potato-Crusted Red Snapper with Stewed Butternut Sq

Name: Potato-Crusted Red Snapper with Stewed Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet onion, finely diced; 3 tablespoons unsalted butter; 1 clove garlic, minced; 1/2 cup dry Riesling; 2 cups vegetable stock; 1 sprig rosemary; 1 large butternut squash, halved lengthwise, seeded, and cut in 1/4-inch dice; Juice of 1/2 small orange; Juice of 1/2 lemon; 1 tablespoon chopped fresh parsley; Salt and freshly ground black pepper; 4 (6-ounce) red snapper filets, boned and skinned; 2 large egg whites; 1 cup potato flakes; Vegetable oil, for frying; Sea salt and freshly ground black pepper; Chopped fresh parsley, for garnish; 1 tomato, peeled, seeded, and diced, for garnish

Servings: persons

1 sweet onion, finely diced
3 tablespoons unsalted butter
1 clove garlic, minced
1/2 cup dry Riesling
2 cups vegetable stock
1 sprig rosemary
1 large butternut squash, halved lengthwise, seeded, and cut in 1/4-inch dice
Juice of 1/2 small orange
Juice of 1/2 lemon
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
4 (6-ounce) red snapper filets, boned and skinned
2 large egg whites
1 cup potato flakes
Vegetable oil, for frying
Sea salt and freshly ground black pepper
Chopped fresh parsley, for garnish
1 tomato, peeled, seeded, and diced, for garnish

1
To make the squash, sweat the onion for about 8 minutes over low heat with 1 tablespoon of the butter.
2
Add the garlic and deglaze with the dry Riesling.
3
Reduce the liquid until the pan is dry, about 8 minutes.
4
Add the stock and rosemary and simmer for 10 minutes on medium-low heat.
5
Add the squash and cook for another 10 minutes or until tender.
6
Swirl in the remaining 2 tablespoons butter, the orange juice, lemon juice, and the parsley.
7
Remove and discard the rosemary sprig and season with salt and pepper to taste.
8
Keep warm over low heat.
9
To make the fish, place the egg whites and potato flakes in separate bowls.
10
Dip the fish filets in the egg whites and then into the potato flakes.
11
Press to adhere.
12
Cover the filets with plastic wrap and refrigerate for at least 30 minutes, or up to 6 hours in advance.
13
Preheat the oven to 450F.
14
Heat 1/4 inch of vegetable oil in a heavy skillet over medium-high heat.
15
When hot, add the fish and brown for about 2 minutes per side.
16
Finish off in the oven for about 6 minutes, until the fish is firm to the touch and opaque.
17
Place equal portions of the stewed squash in 4 large, shallow soup bowls.
18
Top with a fish filet and sprinkle with parsley and diced tomato.
19
Use organic potato flakes if available in your area.
20
To speed up the process, the filets can be cooked fully in the saute pan instead of in the oven, cooking about 4 minutes per side.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 sweet onion, finely diced, 3 tablespoons unsalted butter, 1 clove garlic, minced, 1/2 cup dry Riesling, and more.

Yes, Potato-Crusted Red Snapper with Stewed Butternut Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato-Crusted Red Snapper with Stewed Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions