Baked Snapper With Potatoes Oregano And White Wine Food

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.

PLAKI (BAKED SNAPPER WITH POTATOES)

Steps:

• After your fish is totally cleaned, place it in a large baking pan and score it with a knife on each side, making three lines or incisions on its body. You can make it fancy and do another 3 lines the cross way if you're in a Jaques Pépin kinda mood.
• Season it generously with salt, pepper, and oregano, especially inside the gutted slit and on the side incisions.
• You may also add some garlic or slices in the belly and the incisions.
• Place the fish exactly in the middle of the pan. Around it, add the potatoes,onions and tomatoes in a row, alternating one after the other. Season those as well, with salt, pepper, parsley and lots of oregano.
• Place any leftovers inside the belly of the fish.
• Drizzle the food with the juice of one and a half lemons.
• Add the olive oil, evenly coating all ingredients.
• Add 1/2 cup water.
• Place in a 375 to 400 degree oven and cook until potatoes are tender for about 45 minutes to an hour. You may even foil it first for about half the time.
• The sauce shouldn't be too thick or too watery.
• The fish and potatoes should be a bit crisp and brown on their surfaces.
• Add more lemon if desired.

OVEN ROASTED YELLOWTAIL (SNAPPER) AND POTATOES

Steps:

• Preheat oven to 450.
• Bring potatoes to boil and cook until tender (12 min.)drain.
• Make 3 evenspaced 3" long slits on each side of fish.
• Sprinkle fish inside with salt and lay butterfly style in steep sided baking dish.
• Surround fish with potatoes,olives,chunk tomato,garlic,oregano,top with salsa and olive oil/sherry mixture.
• Bake approx 30 minutes or til fish flakes.Do not overbake.

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.