Snapperandgarlicpotatoes Recipes

Steps:

• Place potatoes in a large pot; cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil.
• Remove from heat. Add garlic scapes. Let sit 10 minutes; the potatoes should be tender when pierced with a knife. Drain, and separate potatoes from scapes. When potatoes are cool enough to handle, cut in half.
• Heat oil in a skillet over high heat. Add potatoes, in batches if necessary, cut sides down, and cook until they begin to brown, about 1 minute. Reduce heat to medium, and add 1 tablespoon butter. Cook until potatoes are golden and crisp, stirring occasionally, 7 to 8 minutes.
• Add garlic scapes and 1 tablespoon butter to pan; raise heat to make potatoes extra crisp. Season with salt and pepper.

Steps:

• Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
• Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
• Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
• Sprinkle with parsley and serve hot.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well. , In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.

Steps:

• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
• Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
• Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Preheat oven to 425°F (220°C).
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
• Transfer to oven and roast, without moving, for 30-35 minutes.
• Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
• Enjoy!

Steps:

• Preheat oven to 375 degrees. On a large piece of foil, drizzle olive oil and top with fish fillets. Top with leeks and red pepper. Season with dried tarragon, salt and pepper. Splash fish with 3-4 tablespoons wine. Fold foil up into a package and place on baking sheet. Bake for 20 minutes

Steps:

• Preheat the oven to 400 degrees F.
• Make the potatoes: Heat the oil in an ovenproof 12-inch non-stick skillet over medium-low heat. Add the potatoes and cook, stirring, until soft, about 10 minutes. (The potatoes shouldn't brown.) Add the onion, rosemary, and thyme, and season with salt and pepper. Cook, covered, until the onions soften, about 5 minutes. Transfer the potatoes to bowl and set aside. (The potatoes may be made up to 3 days in advance and refrigerated.)
• Make the snapper: Heat the oil in the ovenproof skillet over medium heat. Arrange the potatoes in 4 thick mounds in the skillet and scatter the garlic and rosemary around them.
• Season the snapper with salt and pepper. Place 1 fillet on top of each mound. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Pour in the clam broth. Bring to a boil, cover, and braise in the oven until the snapper is barely opaque in the center, about 7 to 8 minutes.
• Using a slotted spatula, transfer the potato mounds topped with the snapper to the center of 4 warmed dinner plates. Return the skillet to high heat and boil until lightly thickened, about 2 minutes. Add the tomatoes, olives and parsley and cook for 15 seconds. Taste for balance, adding some olive oil or more clam broth, if desired. Season with salt and pepper. Spoon half the sauce over the fish fillets and pour the rest into a warmed sauce boat. Serve immediately, garnished with the lemon slices, with the sauce passed on the side.

Steps:

• 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.

Steps:

• Spoon lemon juice over both sides of fillets. Combine the lemon zest and seasonings; sprinkle over fillets., Lightly oil the grill rack. Grill fish, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork.

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.

Steps:

• Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
• Marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
• Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

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.

Steps:

• Cut 4 fillets in half and set aside.
• Simmer baby potatoes in salted water until they are tender and cut into 3cm sections.
• Meanwhile make the dressing (while potatoes are cooking) by combining the lemon, oil, garlic, spring onions and seasoning (I would recommend you put all ingredients into a jar, seal and shake well).
• Add the dressing to the cooked potatoes while they are still hot so they soak up the dressing.
• Heat a little extra olive oil in a heavy frypan/skillet and cook the fish pieces until they are golden on both sides and just cooked through.
• When ready to serve, fold the basil through the potatoes.
• Serve the 2 pieces of fish and a quarter of the potatoes with some rocket leaves or baby green leaves if desired.

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.