Prep 30 mins
Cook 1 hr 20 mins
Found that one in a cooking mag some time ago and post it for safekeeping. I haven't tried it yet
- 3 russet potatoes, peeled, cut into scants (about 2 1/4 lb)
- 1⁄2 cup olive oil
- 3 garlic cloves, minced
- 1 1⁄2 tablespoons fresh oregano, chopped
- 1 teaspoon salt
- 1⁄4 teaspoon red pepper, crushed
- 3⁄4 cup dry white wine
- 1⁄4 cup water
- 4 (5 -6 ounce) red snapper fillets (3/4-inch thick)
- 4 tablespoons fresh parsley, chopped
- 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.
The potatoes were a WOW - garlic really came through. I cut this recipe in half, but reduced the oil to about 2 1/2 tbs., if that. Substituted fresh thyme for the oregano (all I had). The fish was good but a bit bland for our taste - I may use a Greek seasoning mix or something on the fish the next time I do this. Also, my fish was done in about 8 minutes, but the fillets were thinner than indicated. Something you may also need to adjust for. Overall a win.