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Oven Fresh Red Snapper with Artichokes And Fresh Oregano

2 Red Snapper; preferably New Zealand (2 1/2 pounds)
16 sm Artichokes; cleaned and sliced
10 oz Extra virgin olive oil
8 Cloves garlic; minced
8 Sprigs fresh oregano
16 oz White wine
16 oz Fish stock; made by boiling snapper bones with a pinch of salt
4 Whole diced tomatoes; peeled and seeded
4 ts Italian parsley; chopped
2 ts Fresh oregano; chopped
2 oz Unsalted butter
4 Sprigs fresh oregano; garnish
Salt to taste
Black pepper to taste


Preheat oven to 375 degrees. Fillet red snapper; discard the head and tail. Combine the bones with water and salt and boil for 30 minutes. Clean artichokes and slice very thin. Heat olive oil in large saute pan at medium temperature. Add garlic and saute until lightly golden, but not brown. Add artichokes and whole oregano sprigs and saute until tender. Add the white wine and fish broth. Season the red snapper fillets with salt and place in the pan with the artichokes and broth. Poach the fish in the oven until it's cooked through, about 5 minutes. Remove fillets and keep warm. Remove the whole oregano sprigs from the sauce and discard. Finish sauce by reducing cooking liquid by 3/4. Add diced tomatoes, chopped parsley, oregano, cold butter and salt and pepper to taste. Place artichokes sauce on the bottom of the plate and top with the snapper fillet. Garnish with whole fresh oregano sprigs.


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