Alfred Portale's Red Snapper With Potatoes and Onions

Ingredients

• 0.8 cup veggie broth 
• 1 cup wine dry white
• 6  garlic clove sliced
• 1  juice of lemon 
• 0.3 cup kalamata olives pitted chopped
• 12 slices optional: lemon thin
• 3 tablespoons olive oil extra virgin extra-virgin
• 3 tablespoons parsley chopped
• 0.5 pound potatoes red thinly sliced
• 24 ounces snapper red
• 3  roma tomatoes diced canned
• 4 small sprigs rosemary 
• 4 sprigs thyme leaves 
• 0.3 medium onion yellow thinly sliced

Equipment

• frying pan
• oven
• stove

Directions

1. Heat oven to 400°. In a 10" ovensafe skillet over medium heat, heat oil.
2. Add potatoes; cover and cook until tender, 10 minutes.
3. 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.
4. Add broth; bring sauce to a boil. Cover and bake, 8 minutes.
5. 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.
6. Add tomatoes, olives, parsley and juice to taste; cook until sauce is thick, 10 minutes.
7. Drizzle over fillets.
8. Self