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1
Preheat the oven to 400 degrees F.
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2
Make the potatoes: Heat the oil in an ovenproof 12-inch non-stick skillet over medium-low heat.
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3
Add the potatoes and cook, stirring, until soft, about 10 minutes.
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4
(The potatoes shouldn't brown.)
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5
Add the onion, rosemary, and thyme, and season with salt and pepper.
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6
Cook, covered, until the onions soften, about 5 minutes.
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7
Transfer the potatoes to bowl and set aside.
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8
(The potatoes may be made up to 3 days in advance and refrigerated.)
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9
Make the snapper: Heat the oil in the ovenproof skillet over medium heat.
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10
Arrange the potatoes in 4 thick mounds in the skillet and scatter the garlic and rosemary around them.
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11
Season the snapper with salt and pepper.
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12
Place 1 fillet on top of each mound.
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13
Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes.
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14
Pour in the clam broth.
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15
Bring to a boil, cover, and braise in the oven until the snapper is barely opaque in the center, about 7 to 8 minutes.
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16
Using a slotted spatula, transfer the potato mounds topped with the snapper to the center of 4 warmed dinner plates.
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17
Return the skillet to high heat and boil until lightly thickened, about 2 minutes.
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18
Add the tomatoes, olives and parsley and cook for 15 seconds.
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19
Taste for balance, adding some olive oil or more clam broth, if desired.
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20
Season with salt and pepper.
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21
Spoon half the sauce over the fish fillets and pour the rest into a warmed sauce boat.
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22
Serve immediately, garnished with the lemon slices, with the sauce passed on the side.
