Snapper with Potato Galette and Port Wine Sauce

Name: Snapper with Potato Galette and Port Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 12 asparagus spears; 12 haricots verts or thin green beans; 1 tablespoon butter; 2 tablespoons Chicken Stock or low-salt canned chicken broth; 12 morels, chanterelles, oyster mushrooms, or domestic mushrooms; 8 pear or cherry tomatoes; Freshly ground black pepper; 1 tablespoon oil; 4 snapper fillets, 6 ounces each; Kosher salt and freshly ground black pepper; 1 teaspoon unsalted butter; 4 Potato Galettes; 1/2 cup Port Wine Sauce

Servings: persons

Kosher salt
12 asparagus spears
12 haricots verts or thin green beans
1 tablespoon butter
2 tablespoons Chicken Stock or low-salt canned chicken broth
12 morels, chanterelles, oyster mushrooms, or domestic mushrooms
8 pear or cherry tomatoes
Freshly ground black pepper
1 tablespoon oil
4 snapper fillets, 6 ounces each
Kosher salt and freshly ground black pepper
1 teaspoon unsalted butter
4 Potato Galettes
1/2 cup Port Wine Sauce

1
For the vegetables:
2
Fill a large pot with lightly salted water and bring to a boil over high heat.
3
Blanch the asparagus until tender, about 2 minutes, then remove with tongs and plunge into ice water.
4
Drain.
5
Repeat with the haricots verts.
6
In a medium saucepan, heat the butter and stock over medium heat until simmering.
7
Add the mushrooms and saute until wilted.
8
Add the tomatoes and the blanched asparagus and beans and toss until just warmed.
9
Season to taste with salt and pepper.
10
For the snapper:
11
Preheat the oven to 450F.
12
In a large skillet or saute pan, heat 1 tablespoon olive oil over high heat until it just begins to smoke.
13
Season the flesh side of the fish with salt and pepper and place in the hot pan, flesh-side down.
14
Immediately pan the pan in the oven and cook 2 to 3 minutes, until rare to medium rare.
15
Return the pan to high heat and add the butter.
16
Then turn the fish and keep it over the heat just until it forms a crust on the skin-side, 30 to 45 seconds.
17
Turn the fish skin side up again and remove from the pan.
18
To serve:
19
Place a potato galette on each plate.
20
Top with the vegetables and then the fish, and drizzle the sauce around them.
21
Variations:
22
Substitute zucchini for asparagus; string beans, wax beans, or a combination for haricots verbs; a mixture of cherry, pear, and regular tomatoes for pear tomatoes.
23
Substitute bass or similar thin fillets for snapper.
24
Substitute Red-Wine Salmon Sauce for port wine sauce; a drizzle of Basil Oil, Rosemary Oil, or Chive Oil for the sauce.

412

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 14 ingredients. The key ingredients include: Kosher salt, 12 asparagus spears, 12 haricots verts or thin green beans, 1 tablespoon butter, and more.

Yes, Snapper with Potato Galette and Port Wine Sauce 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.

That's it — enjoy your meal!