Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds small round white- or yellow- skinned potatoes
  • halved
  • Salt
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 1 large clove garlic
  • crushed
  • Pepper
  • 4 sprigs fresh rosemary
  • leaves stripped and finely chopped (about 2 tablespoons)
  • 1 tablespoon olive oil
  • 1 large shallot
  • finely chopped
  • 1 clove garlic
  • grated
  • 1 large fresh bay leaf
  • Salt and pepper
  • 1 ½ cups nero d'avola or other light-to-medium-bodied red wine
  • ½ cup seafood stock or clam juice
  • 2 tablespoons butter
  • 4 red snapper or black bass fillets
  • 6 to 8 ounces each
  • Salt and pepper
  • 2 tablespoons olive oil
  • Finely chopped fresh chives
  • for garnish

Instruction

  • For the potatoes, place a rack in the center of the oven; preheat to 550°F (or as high as your oven will go
  • ) Alternatively, preheat the broiler
  • Place the potatoes in a large saucepan
  • Add enough cold water to cover the potatoes
  • Bring to a boil over high heat
  • Salt the water and cook the potatoes until just tender on the outside but not quite cooked through, about 8 minutes
  • Drain the potatoes
  • Meanwhile, line a rimmed baking sheet with parchment paper
  • In a large skillet, heat the oil, about two turns of the pan, over medium
  • Add the butter and garlic
  • Cook, stirring often, until fragrant, 2 to 3 minutes
  • Add the potatoes and toss until coated
  • Arrange the potatoes, cut-side up, on the baking sheet; season with salt, pepper, and the rosemary
  • Roast or broil the potatoes until crisp, 10 to 12 minutes
  • For the sauce, in a saucepan, heat the oil, one turn of the pan, over medium-high
  • Add the shallot, garlic, and bay leaf; season with salt and pepper
  • Stir until softened, about two minutes
  • Add the wine and stock
  • Boil over high heat until reduced to ½ to 1/3 cup, about 15 minutes
  • Whisk in the butter
  • Remove from heat
  • Discard the bay leaf
  • While the sauce is reducing, make the fish: Heat a large cast-iron or nonstick skillet over medium-high
  • Season the fish with salt and pepper
  • Add the oil, about two turns of the pan, to the skillet
  • Add the fish, skin side down
  • Cook, pressing the fish with a spatula, until the skin is flat and crisp, 4 to 5 minutes
  • Turn the fish and cook until just opaque in the center, about 2 minutes more
  • Transfer to plates or a platter
  • Spoon the red wine sauce over the fish
  • Top with chives
  • Serve with the potatoes