Baked Snapper With Tomatoes, Potatoes, Mussels and Clams
Published March 12, 1994
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
2 medium white onions, peeled, quartered and cut into ⅛-inch-thick slices
2 baking potatoes, peeled, quartered and cut into ⅛-inch-thick slices
Salt and freshly ground pepper to taste
2 ripe tomatoes, quartered and cut into ⅛-inch-thick slices
2 branches fresh thyme
2 cups white wine
2 ½ teaspoons olive oil
½ cup chopped shallots
24 littleneck clams, scrubbed
24 small mussels, scrubbed, beards removed
12 cloves roasted garlic, peeled
4 4-ounce red snapper fillets
4 lemon slices
2 teaspoons chopped Italian parsley
Nutritional analysis per serving (4 servings)
54 grams carbs; 85 milligrams cholesterol; 550 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 7 grams fiber; 1714 milligrams sodium; 49 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large saucepan of water to a boil. Add onions and blanch until tender, about 3 minutes. Remove with a slotted spoon. Add potatoes and blanch until tender, about 7 minutes. Drain.
- Step 2
Arrange onions in the bottom of a 14-inch ovenproof skillet (or divide between 2 smaller skillets). Layer the potatoes over onions and season with salt and pepper. Layer tomatoes over potatoes and place thyme on top. Pour in 1 cup of wine, place over medium-high heat and bring to a simmer. Reduce heat and simmer for 30 minutes.
- Step 3
Meanwhile, preheat the oven to 350 degrees. Heat ½ teaspoon of olive oil in a large, wide pot over low heat. Add the shallots and saute for 5 minutes. Add the remaining wine and bring to a boil. Add clams and mussels, cover and cook until shells are opened, about 8 minutes. Strain; reserve the broth. Keep the clams and mussels warm.
- Step 4
Scatter roasted garlic over tomatoes. Season snapper with salt and pepper and lay the fillets over the vegetables. Drizzle with the remaining olive oil. Pour 1 cup of reserved broth around the fish. Bake until cooked through, about 15 minutes.
- Step 5
To serve, use a spatula to get underneath the fish and vegetables so that you can transfer each serving to a soup plate, without disturbing the layers. Garnish with the clams and mussels. Top with a lemon slice and the chopped parsley and serve immediately.
Private Notes