Red Snapper with Potatoes, Tomatoes and Red Wine Recipe

Name: Red Snapper with Potatoes, Tomatoes and Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices; 1 tablespoon butter; 9 tablespoons extra-virgin olive oil; 3 small onions, sliced; 8 garlic cloves, thinly sliced; 1 cup dry red wine; 2 cups chicken stock or canned low-salt chicken broth; 1 14-ounce can diced tomatoes in juice; 1 teaspoon dried oregano; 1/3 cup Kalamata olives or other brine-cured black olives; 4 tablespoons chopped fresh parsley; 6 7-ounce red snapper or blackfish fillets

Servings: persons

4 large Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices
1 tablespoon butter
9 tablespoons extra-virgin olive oil
3 small onions, sliced
8 garlic cloves, thinly sliced
1 cup dry red wine
2 cups chicken stock or canned low-salt chicken broth
1 14-ounce can diced tomatoes in juice
1 teaspoon dried oregano
1/3 cup Kalamata olives or other brine-cured black olives
4 tablespoons chopped fresh parsley
6 7-ounce red snapper or blackfish fillets

1
Steam potatoes until almost tender, about 8 minutes.
2
Cool.
3
Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat.
4
Add onions; saute until golden brown, about 8 minutes.
5
Mix in 3 tablespoons oil and garlic.
6
Add potatoes; cook 2 minutes.
7
Mix in red wine.
8
Boil until almost no liquid remains, about 4 minutes.
9
Add stock, tomatoes with juices and oregano and bring to boil.
10
Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes.
11
Mix in 3 tablespoons parsley.
12
Season with salt and pepper.
13
Meanwhile, sprinkle fish with salt and pepper.
14
Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium-high heat.
15
Add fish fillets and saute until just opaque in center, about 3 minutes per side.
16
Arrange potatoes in center of each of 6 plates.
17
Spoon some sauce over.
18
Top with fish.
19
Spoon remaining sauce over fish.
20
Sprinkle with 1 tablespoon parsley.
21
Drizzle with 1 tablespoon olive oil and serve.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 large Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices, 1 tablespoon butter, 9 tablespoons extra-virgin olive oil, 3 small onions, sliced, and more.

Yes, Red Snapper with Potatoes, Tomatoes and Red Wine falls under the Meat & Poultry 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.

Red Snapper with Potatoes, Tomatoes and Red Wine

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