Alfred Portale's Red Snapper With Potatoes and Onions
Alfred Portale's Red Snapper With Potatoes and Onions is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat oven to 400°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat oven to 400°.
In a 10" ovensafe skillet over medium heat, heat oil.
Add potatoes; cover and cook until tender, 10 minutes.
Add onion, garlic, thyme and rosemary; season with salt and freshly ground black pepper.
Cover and cook until vegetables soften, 5 minutes.
In skillet, form potato mixture into four mounds.
Season fish with salt and black pepper; place a fillet on each mound and top with lemon slices.
Increase heat to high; when pan sizzles, add wine and cook until liquid reduces by half, 2 minutes.
Add broth; bring sauce to a boil.
Cover and bake, 8 minutes.
Remove fish and vegetables and transfer to 4 plates; reserve broth in pan.
Return pan to stove top over high heat and reduce broth, 1 to 2 minutes.
Add tomatoes, olives, parsley and juice to taste; cook until sauce is thick, 10 minutes.
Drizzle over fillets.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.