Red snapper with baby white potatoes
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
As delicious as it gets, fresh pickerel, or tilapia, or another white fish will do. You’ll fall in love with how easy this recipe really is, all in one pot, under 20 minutes, and it’s healthy and delicious.
Ingredients
1 tablespoon butter
10 baby potatoes, thinly sliced
1 clove garlic, minced
¾ cup good quality chicken stock (or vegetable)
10 cherry tomatoes (or 1 cup San Marzano whole tomatoes, squished)
4 (5-ounce) pickerel or tilapia fillets (or firm white fish)
Sea salt and freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil, to drizzle
2 tablespoons flat leaf parsley, chopped
Preparation
Melt butter in large skillet over medium-high heat. Add potatoes, garlic and chicken stock; cook for 8 minutes, stirring occasionally. Add tomatoes and cook another 2 minutes. Season fish with salt, pepper and lemon juice, and place on vegetables. Lower heat to simmer and cover skillet; cook 5 to 7 minutes or until fish is nearly opaque in centre. Drizzle with olive oil and sprinkle with parsley just before serving. Serves 4.
Do not overcook fish; it should be served flaky and translucent in colour when done. You can always return the fish to the pan if it needs another minute.
