Learn to use the whole fish, the bones make a great broth for the fish to cook and you will love this one pot dinner and a great healthy way to cook snapper.
- Cook Time
- Prep Time
- 4-6 ServingsServings
- 1½ lbs. (approximately) red snapper fillets (branzino also works), cut into small pieces
- 1½ lbs. baby potatoes
- Extra-virgin olive oil
- 5 cloves garlic
- About 25 cherry tomatoes
- 1 tablespoon honey
- 2 teaspoons red wine vinegar
- Salt and pepper
- 2 tablespoons freshly minced parsley
1 Have the fishmonger clean and fillet the fish, and reserve the skin, bones, and head.
2 Rinse the fish fillets and pat them dry.
3 Rinse the fish skin, bones and head, and place them on a large piece of cheesecloth. Tie the cheesecloth with kitchen string to securely enclose the fish parts.
4 Place it into a large saucepan, cover with 3 cups of water, and bring to a boil. Simmer for about 20 minutes, removing any residue with a slotted spoon. Discard the cheesecloth with the fish leftovers, reserving the broth.
5 Peel the baby potatoes and cut into quarters. Boil in salt water or steam, and then drain. Heat the olive oil in a skillet, add the whole garlic cloves and cook for a couple of minutes; add the halved cherry tomatoes and salt and cook for 2 minutes more. Add the honey, vinegar, fish fillets, and the potatoes. Cover with the reserved fish broth, season with salt and pepper, and simmer until the fish is cooked (about 10-12 minutes). Sprinkle with parsley, and serve.