RED SNAPPER IN LEMON AND WINE SAUCE WITH SMASHED POTATOES
Ingredients
The Potatoes:
2 pounds small yellow and/or red potatoes, 2-2 ½” in diameter (do not peel)
3-4 tablespoons olive oil
2 teaspoons salt, divided
½ teaspoon garlic powder
½ teaspoon black pepper
2 tablespoons fresh parsley, chopped
The Snapper:
4 tablespoons olive oil
4 tablespoons butter, divided (keep 4 pats in the refrigerator until you make the sauce
3 cloves garlic, thinly sliced
4-6 red snapper filets, skin on or off (about 2 pounds)
1 teaspoon salt
½ teaspoon black pepper
½ cup dry white wine
2 tablespoons fresh squeezed lemon juice
2 tablespoons fresh parsley, chopped (plus more for garnish)
Instructions
Preheat oven to 425 degrees. Coat a rimmed baking sheet with 2 tablespoons of the olive oil.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of the salt and bring to a boil. Cook them for 15-25 minutes until they are fork tender. Drain completely in a colander.
Spread the potatoes on the oiled baking sheet. Using a potato masher or the bottom of a 1 cup measure, firmly press the potatoes to flatten/smash them to a thickness of ¼-½”. Generously drizzle the remaining olive oil over the tops and season with the remaining teaspoon of salt, garlic powder, and black pepper.
Bake for 25-30 minutes until the potatoes are golden brown and crispy all over, but still soft in the center. Top with parsley.
While the potatoes are cooking, prepare the snapper. Heat the olive oil and butter in a large non-stick skillet over medium high heat. When the butter is melted, add the garlic and cook until fragrant, about 2 minutes, stirring frequently.
Season the fish on both sides with the salt and pepper. Add the filets, skin-side-down (if skin is still on the fish), to the pan and cook for 3-4 minutes on the first side, without moving, until the skin is browned and crispy. Flip and cook for 2-3 minutes on the other side until a fork slides easily in and out of the center of the fish and the flesh is flaky. Remove and tent with foil while you prepare the sauce.
Add the wine and lemon juice to the pan and bring to a boil. Stir with a wooden spoon or rubber spatula, scraping up any brown bits from the bottom of the pan. Let boil until the sauce is reduced by about half and remove from the heat. Place the 4 cold pats of butter in the pan and whisk them into the sauce until they melt and a thickened glossy sauce has formed. Stir in the parsley. Place the fish back in the pan and coat with the sauce.
Serve the fish with the potatoes and spoon some more of the sauce over the fish. Garnish with more parsley and lemon slices.
Note – this recipe would also be delicious with an tender white fish such as haddock, cod, sea bass, etc…
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We eat a lot of snapper and was getting bored with the usual recipes. This was off the chart delicious.
So happy to hear that!! I recently moved to Florida so I will be creating a lot more snapper recipes in the future as I have a great local source in Miami! Most of my recipes with haddock and cod would also be delicious with snapper. Thanks so much for the feedback! 😉