Red Snapper With Fennel-Potato Ragoût

Ingredients

• 2 inch pieces 
• 2 medium baking potatoes peeled cut into 1 1/2-inch pieces ( 1 1/4 pounds)
• 1 tablespoon butter 
• 0.8 cup cooking wine dry white
• 1 cup chicken broth fat-free reduced-sodium
• 1 large fennel bulb cored
• 0.3 cup chives fresh divided chopped
• 0.3 cup parsley fresh divided chopped
• 3  garlic cloves minced
• 2 large leeks trimmed chopped
• 2 tablespoons juice of lemon 
• 1 teaspoon olive oil 
• 24 ounce snapper fillets red
• 1 teaspoon salt divided

Equipment

• bowl
• frying pan
• sauce pan

Directions

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.
3. Add potatoes, fennel, and wine. Increase heat to medium- high; cover and simmer 5 minutes.
4. 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.
5. Remove from heat, and gently stir in lemon juice and remaining 2 tablespoons each of chives and parsley. Set aside, and keep warm.
6. 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.
7. 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.
8. Divide each fillet into 3 portions. Spoon ragot evenly among 4 bowls; top each bowl with a portion of fillet.
9. Garnish with fennel leaves, if desired.