| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 pound baby Yukon Gold potatoes, quartered
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 cloves garlic, grated
- 2 links Italian sausage (about 6 ounces), cut into 1/2-inch pieces
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 pickled hot cherry peppers, seeded and chopped, plus 2 tablespoons brine
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1 rosemary sprig
- 1 1/2 pounds red snapper fillet, cut into 8 pieces, skin scored in several places
- Chopped fresh parsley, for topping
Instructions
- Put a baking sheet in the oven and preheat to 500 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, a few grinds of pepper and 1 grated garlic clove. Spread out on the baking sheet and roast until browned and tender, 20 to 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 6 to 8 minutes; remove to a plate with a slotted spoon. Add the onion and bell pepper to the skillet; cook, stirring, until lightly browned, 5 to 7 minutes. Add the remaining garlic and the cherry peppers; cook until softened, about 1 minute. Add the cherry pepper brine and wine and cook, scraping up any browned bits, until the liquid is mostly reduced, 1 minute. Add the chicken broth, rosemary and a pinch of salt; bring to a simmer.
- Season the snapper with salt and pepper. Arrange skin-side up on top of the vegetables in the skillet. Scatter the sausage around the fish. Adjust the heat to maintain a gentle simmer, cover and cook until the fish is just cooked through, 5 to 6 minutes.
- Divide the sausage, vegetables and snapper among plates; discard the rosemary. Serve with the potatoes. Sprinkle with parsley.
Nutrition Facts
| Calories | 570 |
| Total Fat | 30 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 95 milligrams |
| Sodium | 990 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 3 grams |
| Protein | 45 grams |
| Sugar | 3 grams |
Reviews
The flavors of this dish did not seem to compliment each other. The fish was bland compared to the sausage, and the vegetables didn’t really add much to the overall flavor. I would have to agree with the previous review that the potatoes seemed separate from the dish, like an after thought
Husband really enjoyed this one. The only thing is I feel like since the potatoes are served on the side they seem like an afterthought and not really part of the recipe.