La Vigna Restaurant

(Serves 4)

If you are looking for a new way to prepare an old fish favorite – red snapper, try this version. Serve with your favorite veggie. You can purchase the whole fish and have your fish monger fillet it for you. 

Ingredients:
4 (6 oz) red snapper (thin, flat fillets work best)
2 cups (about 4) potatoes, peeled and shredded
2 tsp mustard
A pinch rosemary
4 tsp olive oil, divided
1 cup white wine
½ cup lemon juice
Salt and freshly ground black pepper to taste

 
Method:  Drain potatoes the shredded potatoes of moisture and set aside.  With a small paring knife, make an ‘x’ in the skin of each fillet and season with salt and pepper and spread a little mustard on the top of each piece. Place some of the shredded potato on each piece of fish. Salt and pepper to taste. In a skillet, heat ½ of the olive oil and place the fish – potato side down; cook until the potato is golden brown. Carefully remove the fish from the pan and place in baking pan – potato side up. Add the lemon juice, wine,  and rosemary, and the rest of the olive oil.  Bake in a pre-heated 375°F oven for about 10 minutes or until the fish flakes easily when tested with a fork.  Remove from oven and serve.