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Baked Snapper with Wine and Potatoes Recipe

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This recipe for Baked Snapper with Wine and Potatoes is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 russet potatoes, peeled, cut into scant 1/4" rounds (about 2 1/4 lbs.)
1⁄2 c. olive oil
3 garlic cloves, minced
1 1⁄2 Tbsp. fresh oregano, chopped
1 tsp. salt
1⁄4 tsp. red pepper, crushed
3⁄4 c. dry white wine
1⁄4 c. water
4 (5 to 6-oz.) red snapper fillets (3/4-inch thick)
4 Tbsp. fresh parsley, chopped
Directions:
Directions:
Preheat the oven to 450° F.
Slightly overlap the sliced potatoes in a 9X13 metal pan.
Mix oil, garlic, oregano, 1 tsp. salt and the crushed red pepper in a bowl.
Pour over potatoes.
Pour wine and 1/4 c. water over the potatoes.
Cover with aluminum foil and bake for 20 minutes.
Uncover and bake until the potatoes are tender, about another 35 minutes.
Place fish on top of potatoes.
Drizzle with remaining 1/4 c. oil.
Sprinkle with salt, pepper and 2 Tbsp. parsley.
Bake uncovered until fish is opaque in the center, about 18 minutes.
Sprinkle with the remaining 2 Tbsp. parsley and serve.
Personal Notes:
Personal Notes:
Successfully made this recipe with orange roughy instead of snapper

 

 

 

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