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Filet of Red Snapper Baked with Yukon Gold Potatoes, Black Olives and Fresh Tomatoes

From the Scotto Family's Fresco restaurant
/ Source: TODAY


  • 3 pounds baking potatoes, peeled and cut into 1/3-inch slices
  • 1 cup olive oil
  • Kosher salt and freshly ground black pepper to taste
  • Six 8-ounce red snapper filets, skin on
  • 2 pounds plum tomatoes, peeled, seeded, and chopped (about 3 cups)
  • 1/4 pound olives, pitted and halved (about 3/4 cup)
  • 4 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped lemon zest
  • 1 cup dry white wine

Preheat the oven to 350F. In a large bowl, toss the potatoes with 3 tablespoons of the olive oil and season with salt and pepper. Spread in a roasting pan and bake for 35 to 40 minutes, until golden brown and cooked through. Using a metal spatula, gently loosen the potatoes from the pan and rearrange them so that they cover the pan in a single layer. Set aside. Increase the oven temperature to 400F. Season the snapper with salt and pepper and arrange in a single layer over the potatoes.

In a bowl, gently toss the tomatoes with the olives, parsley, and lemon zest. Distribute this mixture evenly over the filets and drizzle with the remaining olive oil. Add the wine. Bake for about 20 minutes. Lift the filets from the pan and set aside. Carefully lift out the potatoes, leaving the tomato-olive mixture in the pan. Arrange the potatoes on 6 plates or a large serving platter and top with the filets. Set the roasting pan on a burner on top of the stove and heat the tomato-olive mixture over medium-high just until heated through. Spoon over the filets and serve.