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
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter