Baked Snapper With Potatoes Oregano And White Wine Recipes

SALT-BAKED SNAPPER WITH ICE WINE NAGE

Steps:

• To prepare snapper: Heat oven to 400 degrees. Finely grate zest of lemon and orange into a large bowl. Squeeze juices from lemon and orange into a separate bowl, and reserve for preparing nage. To bowl of zests, add the salt, juniper berries, fennel seed, star anise and egg whites. Mix well. Spread half the mixture flat on a baking tray. Rub snapper all over with olive oil, and place on top of salt mixture. Spread with remaining salt mixture, patting it down and leaving mixture thinner at edges than on top. (This is where crust will be cracked after baking.) Bake 30-35 minutes for medium-rare fish, 40 to 45 minutes for medium.
• While fish bakes, prepare nage and vegetables: Melt 2 tablespoons butter in a sauté pan over medium heat. Add onions, and sauté until translucent, about 4 minutes. Add endive and carrots, and sauté for 2 minutes. Add wine, reserved lemon and orange juice and saffron. Raise heat to medium-high and boil until nage is reduced by about a third, about 5 minutes.
• Remove nage from heat. Using a slotted spoon, transfer vegetables to a bowl, and set them aside. Return pan to low heat, and whisk in remaining 10 tablespoons butter, a tablespoon or two at a time. Season with salt and pepper to taste. Return vegetables to pan, and reheat just until warmed. Add parsley, remove from heat, and keep warm.
• To serve, use a kitchen mallet to crack salt crust lightly around edges of fish. Remove salt crust with a knife, and transfer portions of fish fillet to each of four plates. Top with nage and vegetables, and serve immediately.

BAKED SNAPPER WITH POTATOES, OREGANO AND WHITE WINE

Steps:

• 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.

BAKED WHOLE SNAPPER BASQUE STYLE

Steps:

• Rinse the fish in cold water and pat it dry inside and out with paper towels. Place it on a shallow glass or ceramic platter. Sprinkle the fish inside and out with salt, pepper, and lime juice. Whisk the olive oil and garlic together and pour over the fish, rubbing it into the skin on both sides. With a very sharp knife, make 3 incisions right down to the bone and insert a lemon slice in each one. Cover with plastic wrap and marinate in the refrigerator for several hours.
• To make the sofrito, heat the olive oil over low heat in a large heavy skillet. Add the onions and bell peppers and cook, stirring occasionally, for 6 to 8 minutes or until translucent. Add the tomatoes, olives, salt, oregano, and wine and cook for 10 to 15 minutes, stirring occasionally. When the sauce is thickened, stir in the Tabasco and remove from the heat.
• Preheat the oven to 400 degrees and set a rack in the upper middle position. Rub a large roasting pan with 1 tablespoon of the olive oil and lay the sliced potatoes in 4 overlapping lines to make a square. Season them generously. Wrap the tail of the snapper in foil and lay the fish on top of the potatoes. Drizzle the remaining tablespoon olive oil over the top. Bake until the fish is done through and flaky, about 45 minutes. Reheat the sofrito over low heat for the last 8 to 10 minutes of the cooking time.
• Slide the fish onto a large oval platter and arrange the potatoes at the top and bottom of the platter. Spoon the tomato sauce along the sides and remove the foil from the tail. Sprinkle the parsley over all and serve.

BAKED SNAPPER WITH TOMATOES, POTATOES, MUSSELS AND CLAMS

Steps:

• 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.
• 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.
• Meanwhile, preheat the oven to 350 degrees. Heat 1/2 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.
• 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.
• 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.

SNAPPER WITH OREGANO

Steps:

• Season fish on both sides with salt. Heat a large nonstick skillet over high. Swirl in 2 teaspoons oil and heat until shimmering. Add fish, flesh-side down, and cook until bottom is golden brown, 3 to 4 minutes. Flip and continue cooking until just opaque throughout, about 2 minutes more. Transfer to a platter.
• Meanwhile, whisk together lemon zest and juice, oregano, and remaining 3 tablespoons plus 1 teaspoon oil; season with pepper.
• Pour lemon mixture over fish while still hot. Serve warm or at room temperature.

OREGANO SNAPPER WITH LEMON

Steps:

• Preheat the oven to 350°F. Line a baking pan with aluminum foil. Lightly spray with cooking spray.
• Place the fish in a single layer in the baking pan.
• In a small bowl, stir together the remaining ingredients except the lemon. Sprinkle over the fish. Using your fingertips, gently press the mixture so it adheres to the fish. Lightly spray with cooking spray.
• Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork. Serve with the lemon wedges to squeeze over the fish.
• (Per serving)
• Calories: 114
• Total fat: 1.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 40mg
• Sodium: 195mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 23g
• Calcium: 42mg
• Potassium: 471mg
• 3 very lean meat

RED SNAPPER WITH POTATOES, TOMATOES AND RED WINE

Steps:

• Steam potatoes until almost tender, about 8 minutes. Cool.
• Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper.
• Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium-high heat. Add fish fillets and sauté until just opaque in center, about 3 minutes per side.
• Arrange potatoes in center of each of 6 plates. Spoon some sauce over. Top with fish. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon parsley. Drizzle with 1 tablespoon olive oil and serve.