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Ingredients

• 4 (7-ounce) snapper fillets, skin on, scaled
• 3 tablespoons extra-virgin olive oil

For the ragout:

• 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

For the Sauce Vierge:

• 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

Description

Food Network Invites You To Try This Crisp Red Snapper With Ragout Of Potatoes, Onions, Artichokes, And Green Olives With Sauce Vierge Recipe From Rachael Ray's Tasty Travels.

Food Network