Red Snapper With Fennel-Potato Ragoût

Yield: 4 servings (serving size: 1 fillet and 1 cup ragoût)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 357
  • Fat: 6.9g
  • Saturated fat: 2.5g
  • Protein: 40.4g
  • Carbohydrate: 33g
  • Cholesterol: 71mg
  • Iron: 4.8mg
  • Sodium: 895mg
  • Calories from fat: 17%
  • Fiber: 3g
  • Calcium: 187mg

Ingredients

  • 3 garlic cloves, minced
  • 1/4 cup chopped fresh chives, divided
  • 1/4 cup chopped fresh parsley, divided
  • 1 teaspoon olive oil
  • 1 teaspoon salt, divided
  • 4 (6-ounce) red snapper fillets
  • 1 tablespoon butter
  • 2 large leeks, trimmed and chopped
  • 2 medium baking potatoes, peeled and cut into 1 1/2-inch pieces (about 1 1/4 pounds)
  • 1 large fennel bulb, cored and cut into
  • 2-inch pieces
  • 3/4 cup dry white wine
  • 1 cup fat-free, reduced-sodium chicken broth
  • 2 tablespoons lemon juice
  • Cooking spray
  • Fennel leaves (optional)

Preparation

  1. Combine garlic, 2 tablespoons chives, 2 tablespoons parsley, olive oil, and 1/4 teaspoon salt. Rub on both sides of snapper fillets; cover and chill.
  2. Heat butter in a large saucepan over medium heat; cook leeks in butter 5 minutes, stirring occasionally. Add potatoes, fennel, and wine. Increase heat to medium- high; cover and simmer 5 minutes. Add chicken broth and remaining 3/4 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender. Remove from heat, and gently stir in lemon juice and remaining 2 tablespoons each of chives and parsley. Set aside, and keep warm.
  3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Make 2 diagonal cuts through skin (but not flesh) of each fillet. Add fillets, skin side down, one at a time, to skillet. Cook 4 minutes; turn and cook an additional 4 minutes or until fish flakes easily when tested with a fork.
  4. Divide each fillet into 3 portions. Spoon ragoût evenly among 4 bowls; top each bowl with a portion of fillet. Garnish with fennel leaves, if desired.
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