Roasted Red Snapper Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Recipe for Roasted Red Snapper.....you'll find more recipes like this in our Recipe pages

Roasted Red Snapper with Fingerlings, Leeks, Garlic and Rosemary Tagliarini
Deeply flavored with garlic, fennel, rosemary, thyme, lemon and olives, this roasted snapper is like a dish of Mediterranean tastes. The rosemary pasta is the perfect accompaniment.
Serves 4
	Potatoes
1 lb	small (fingerling) red potatoes
1 1/2 tbsp	olive oil
pinch	salt and freshly ground pepper to taste
1 bunch	leeks, washed and cut in fine julienne

	Roasted Garlic
2 heads	garlic
pinch	salt and freshly ground pepper to taste
1 tbsp	olive oil
2	fennel bulbs

	Roasted Red Snapper
1 cup	extra-virgin olive oil
1 bunch	fresh rosemary (reserve 4 small sprigs)
1 bunch	fresh thyme
4	6-ounce red snapper fillets
pinch	salt and freshly ground white pepper
1	lemon, sliced thin
1 1/2 cups	dry white wine
2 cups	fish stock or clam juice

	Rosemary Tagliarini
12 oz	fresh tagliarini or similar pasta, cooked and drained
1 tsp	fresh chopped rosemary
1/2 tsp	fresh thyme
2 tbsp	chopped Italian parsley
2 tsp	cracked black pepper
2 tbsp	unsalted butter (optional)
-	extra-virgin olive oil
-	zest and juice of 1 lemon

	*Garnish*
1	tomatoes, peeled, seeded, and diced
1 bunch	parsley, coarsely chopped
1 cup	pitted Niçoise olives

	To Prepare the Potatoes
-	Slice the potatoes lengthwise into 1/8-inch-thick slices.
-	Rinse and pat dry with paper towels.
-	Heat the oil in a large sauté pan or skillet over medium heat.
-	Add the potatoes and season with salt and pepper.
-	Lower heat to medium-low and cook 10 minutes without browning.
-	Add the leeks, cover and cook 5 minutes, until the leeks are slightly softened but still firm.
-	Uncover and set aside.

	To Prepare the Garlic
-	Preheat the oven to 325 F
-	Break the garlic heads apart and separate the largest 20 cloves.
-	Place in a large casserole, season with salt and pepper, and drizzle with olive oil.
-	Cover and roast for 45 minutes to 1 hour, until soft and sweet. Set aside.

	To Prepare the Fennel
-	Remove the tops and outer ribs and clean the bulbs.
-	Cut in half. Bring a large pot of salted water to a full boil over high heat and add the fennel bulbs.
-	Cook 6 minutes, remove with a slotted spoon, and plunge into ice water.
-	Let cool enough to handle, remove, pat dry and slice into 1/4-inch-thick slices.

	To Prepare the Fish
-	Preheat the oven to 450 F.
-	In a large ovenproof covered sauté pan or skillet, add the olive oil and layer the potatoes, leeks, blanched fennel, rosemary and thyme.
-	Season the fish with salt and pepper and place on top.
-	Scatter with garlic cloves and lemon slices.
-	Place the pan over medium-high heat.
-	When the potatoes start to sizzle, add the wine and cook 2 - 3 minutes to reduce the wine slightly.
-	Add the stock and cover.
-	Bring to a boil, then place the covered pan in the oven for 8 minutes until the fish is cooked through.
-	Remove from the oven.

	To Prepare the Tagliarini
-	Toss the hot pasta with the herbs, olive oil, butter and lemon.
-	Season with salt and cracked pepper.

	To Serve
-	Divide the potato, leeks and fennel slices among the serving plates and place in the center of each plate.
-	Place a piece of fish on each.
-	Top with more vegetables and roasted garlic cloves; scatter more roasted garlic cloves on the plates.
-	With a meat fork, gather some pasta in the pan and roll it into a beehive; slide it onto a plate.
-	Repeat with remaining plates.
-	Garnish the tops of the pasta with a little diced tomato and chopped parsley.
-	Add the remaining chopped tomato, parsley and olives to the pan juices.
-	Bring to a boil on top of the stove, then ladle around the fish.
-	Garnish the tops of the fish with the reserved rosemary sprigs.

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