4 (7-ounce) snapper fillets, skin on, scaled
3 tablespoons extra-virgin olive oil
3 tablespoons extra-virgin olive oil
12 fingerling potatoes or small new potatoes
12 cipollini onions, roasted, peeled, and halved
12 artichoke hearts, cooked and quartered
24 green olives, pitted
1/2 cup chicken stock
Salt and freshly ground black pepper
1 lemon
3 cloves garlic, chopped
2 tomatoes, peeled, seeded, and diced small
1/2 cup parsley leaves
2 tablespoons extra-virgin olive oil
Salt and pepper
mark t.
What an amazing preparation for an amazing cut of fish. I live in Florida and get these fresh caught daily from a local fish market and a little seasoning and a good hard search on the skin side is all these need to be amazing!
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