Fish with Red Wine Sauce & Rosemary Potatoes

By ccavaletti

Ingredients

• Potatoes:
• 1-1/2 lb small round white- or yellow-skinned potatoes, halved
• Salt
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1 large clove garlic, crushed
• Pepper
• 4 sprigs fresh rosemary, leaves stripped and finely chopped (about 2 Tbsp)
• Sauce:
• 1 Tbsp olive oil
• 1 large shallot, finely chopped
• 1 clove garlic, grated
• 1 large fresh bay leaf
• Salt and pepper
• 1-1/2 c Pinot Noir or other light- to medium-bodied red wine
• 1/2 c seafood stock or clam juice
• 2 Tbsp butter
• Fish:
• 4 red snapper or black bass fillets (6 to 8 oz each)
• Salt and pepper
• About 2 Tbsp olive oil
• Finely chopped fresh chives, for garnish

Details

Servings 4

Preparation

Step 1

Place a rack in the center of the oven; preheat to 550º (or as high as your oven will go). Alternatively, preheat the broiler.

Place the potatoes in a large saucepan. Add enough cold water to cover the potatoes. Bring to a boil over high heat. Salt the water and cook the potatoes until just tender on the outside but not quite cooked through, about 8 minutes. Drain the potatoes.

Meanwhile, line a rimmed baking sheet with parchment paper.

In a large skillet, heat the oil, about two turns of the pan, over medium.

Add the butter and garlic. Cook, stirring often, until fragrant, 2 to 3 minutes. Add the potatoes and toss until coated. Arrange the potatoes, cut-side up, on the baking sheet; season with salt, pepper, and the rosemary. Roast or broil the potatoes until crisp, 10 to 12 minutes.

For the sauce, in a saucepan, heat the oil, one turn of the pan, over medium-high. Add the shallot, garlic, and bay leaf; season with salt and pepper. Stir until softened, about 2 minutes.

Add the wine and stock. Boil over high heat until reduced to 1/2 to 1/3 c about 15 minutes. Whisk in the butter. Remove from heat. Discard the bay leaf.

While the sauce is reducing, make the fish:

Heat a large cast-iron or non-stick skillet over medium-high. Season the fish with salt and pepper.

Add the oil, about two turns of the pan, to the skillet. Add the fish, skin-side down. Cook, pressing the fish with a spatula, until the skin is flat and crisp, 4 to 5 minutes.

Turn the fish and cook until just opaque in the center, about 2 minutes more. Transfer to plates or a platter.

Spoon the red wine sauce over the fish. Top with chives.

Serve with the potatoes.

From Everyday With Rachael Ray