Baked Snapper With Tomatoes, Potatoes, Mussels and Clams

Name: Baked Snapper With Tomatoes, Potatoes, Mussels and Clams
Total time: 1 h 15 min
Yield: Four servings
Cuisine: french
Ingredients: 2 medium white onions, peeled, quartered and cut into 1/8-inch-thick slices; 2 baking potatoes, peeled, quartered and cut into 1/8-inch-thick slices; Salt and freshly ground pepper to taste; 2 ripe tomatoes, quartered and cut into 1/8-inch-thick slices; 2 branches fresh thyme; 2 cups white wine; 2 1/2 teaspoons olive oil; 1/2 cup chopped shallots; 24 littleneck clams, scrubbed; 24 small mussels, scrubbed, beards removed; 12 cloves roasted garlic, peeled; 4 4-ounce red snapper fillets; 4 lemon slices; 2 teaspoons chopped Italian parsley

Recipe from Gilbert Le Coze

Adapted by Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: 4(14)
Comments: Read comments

Featured in: The Sunshine Plate

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Ingredients

Yield:Four servings

2medium white onions, peeled, quartered and cut into ⅛-inch-thick slices
2baking potatoes, peeled, quartered and cut into ⅛-inch-thick slices
Salt and freshly ground pepper to taste
2ripe tomatoes, quartered and cut into ⅛-inch-thick slices
2branches fresh thyme
2cups white wine
2½teaspoons olive oil
½cup chopped shallots
24littleneck clams, scrubbed
24small mussels, scrubbed, beards removed
12cloves roasted garlic, peeled
44-ounce red snapper fillets
4lemon slices
2teaspoons chopped Italian parsley

Ingredient Substitution Guide

Preparation

Step 1
Bring a large saucepan of water to a boil. Add onions and blanch until tender, about 3 minutes. Remove with a slotted spoon. Add potatoes and blanch until tender, about 7 minutes. Drain.
Step 2
Arrange onions in the bottom of a 14-inch ovenproof skillet (or divide between 2 smaller skillets). Layer the potatoes over onions and season with salt and pepper. Layer tomatoes over potatoes and place thyme on top. Pour in 1 cup of wine, place over medium-high heat and bring to a simmer. Reduce heat and simmer for 30 minutes.
Step 3
Meanwhile, preheat the oven to 350 degrees. Heat ½ teaspoon of olive oil in a large, wide pot over low heat. Add the shallots and saute for 5 minutes. Add the remaining wine and bring to a boil. Add clams and mussels, cover and cook until shells are opened, about 8 minutes. Strain; reserve the broth. Keep the clams and mussels warm.
Step 4
Scatter roasted garlic over tomatoes. Season snapper with salt and pepper and lay the fillets over the vegetables. Drizzle with the remaining olive oil. Pour 1 cup of reserved broth around the fish. Bake until cooked through, about 15 minutes.
Step 5
To serve, use a spatula to get underneath the fish and vegetables so that you can transfer each serving to a soup plate, without disturbing the layers. Garnish with the clams and mussels. Top with a lemon slice and the chopped parsley and serve immediately.