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Alfred Portale's Red Snapper With Potatoes and Onions

Alfred Portale's Red Snapper With Potatoes and Onions

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant red snapper with potatoes and onions is a wonderful example of light, Mediterranean-style cooking. The dish combines delicate white fish with the robust flavours of kalamata olives, sun-ripened tomatoes and fragrant rosemary. By roasting the snapper on a bed of tender sliced potatoes, the fish remains moist while absorbing the aromatic juices from the wine and herb base. It is a vibrant, colourful plate that brings a touch of coastal sophistication to your dining table.

As a heart-healthy main course, this recipe relies on extra-virgin olive oil and fresh aromatics rather than heavy fats for its depth of flavour. The addition of tangy lemon and fresh parsley provides a bright finish that perfectly balances the savoury notes of the clam broth. It is an ideal choice for a nutritious midweek supper or a relaxed weekend lunch with friends, served alongside a crisp green salad or steamed seasonal greens.

Ingredients for Alfred Portale's Red Snapper With Potatoes and Onions

45ml extra jungfruolja
230g Red Bliss potatoes, thinly sliced
1/4 medium yellow onion, thinly sliced
6 garlic cloves, sliced
4 kvistar timjan
4 small sprigs rosemary
4 red snapper fillets (170g each)
12 thin slices lemon
240 ml torrt vitt vin
180ml bottled clam broth
3 canned Roma tomatoes, diced
50g pitted kalamata olives, chopped
3 tablespoons chopped parsley
Juice of 1 lemon

How to make Alfred Portale's Red Snapper With Potatoes and Onions

Heat oven to 400°. In a 10" ovensafe skillet over medium heat, heat oil. Add potatoes; cover and cook until tender, 10 minutes. Add onion, garlic, thyme and rosemary; season with salt and freshly ground black pepper. Cover and cook until vegetables soften, 5 minutes. In skillet, form potato mixture into four mounds. Season fish with salt and black pepper; place a fillet on each mound and top with lemon slices. Increase heat to high; when pan sizzles, add wine and cook until liquid reduces by half, 2 minutes. Add broth; bring sauce to a boil. Cover and bake, 8 minutes. Remove fish and vegetables and transfer to 4 plates; reserve broth in pan. Return pan to stove top over high heat and reduce broth, 1 to 2 minutes. Add tomatoes, olives, parsley and juice to taste; cook until sauce is thick, 10 minutes. Drizzle over fillets.

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