- One 4-lb.
red snapper (cleaned and scaled);
- Sea salt or kosher salt;
- 1 lemon, sliced
crosswise in 1/4 inch slices;
- 1/2 cup plus 2 Tbsps olive oil;
- 2 medium
onions, coarsely chopped;
- 2 lbs. small new potatoes, peeled and sliced
1/4 inch thick;
- 1 large red bell pepper, sliced in 1/4-inch strips;
- 1 large
green pepper, sliced in 1/4-inch strips;
- 1 medium tomato, sliced crosswise
- 1 teaspoon saffron threads, crumbled and dissolved in:
3/4 cup dry white wine;
- 2 Tbsps dry bread crumbs
1. Rinse the fish inside
and out and pat dry with paper towels. With a sharp knife, make 3 deep
vertical slashes, almost to the bone, on both sides of the fish. Sprinkle
a little salt over each lemon slice and press a slice into each of the
slashes. Tuck the remaining lemon slices into the belly cavity.
2. in a large skillet, heat 2 Tbsps. of the olive oil over moderately low
heat. Add the onions and cook, stirring occasionally, until softened, about
12 minutes. Using a slotted spoon, remove the onions from the oil and spread
them on a roasting pan large enough to hold the fish (I used a standard
elongated stainless steel fish poacher, which was ideal because it has
one of those racks with handles for removing the fish whole from the pan
3. Preheat the oven to 400 degrees. Add 1/4 cup of the remaining oil to
the skillet and heat over moderately high heat. Add the potatoes and fry,
turning once or twice, until golden brown, about 15 minutes. Drain the
potatoes on paper towels, then scatter them in the baking dish. Add the
red and green pepper strips to the skillet and cook, stirring occasionally,
until softened, about 5 minutes. Set the fish on top of the potatoes and
distribute the softened pepper strips and tomato slices around it.
4. In a small bowl, whisk the remaining 1/4 cup of oil with the saffron
and white wine until blended. Pour over the fish and vegetables and sprinkle
the bread crumbs and 1 tsp salt on top.
5. Bake for 35 to 40 minutes, until the fish is firm and cooked through.
Remove from the oven, cover, and set aside for 5 to 10 minutes before serving.