Links to other sites on the Web
Whole Roasted Fish Basquaise
.
2 gold potatoes
salt
4 tbsps. olive oil
1 onion, thinly sliced
1 red bell pepper, cored, seeded and cut into thin strips
4 cloves garlic, crushed
2 sprigs of thyme, leaves only
� cup white wine
1 cup chicken broth or light chicken stock
1 red snapper, about 2lbs., scaled removed, fins clipped, guts removed, but otherwise intact
pepper
juice of 1 lemon
4 sprigs flat parsley
.
Preheat the oven to 400*F. Place the potatoes in a pot and cover them with water. Add salt to taste and bring to a boil. Cook for 10 mins. The potatoes should be firm. Remove them from the water and reserve.
On the stove, heat the olive oil in a roasting pan until it almost sizzles. Add the onions and peppers and cook over medium heat until the vegetables are soft and browned. Add the garlic an thyme and cook for another 2 mins. Stir in the white wine, scraping the bottom of the pan with a wooden spoon to dislodge all that good stuff. Stir in the chicken broth and bring the mixture to a boil.
Season the fish with salt and pepper inside and out. After the broth and vegetables have been boiling for 5 mins, place the fish in the pan, add the potatoes and toss the whole thing into the oven. Cook for about 30 mins, basting the fish with the pan juices 2 or 3 times during cooking.
Change the oven's setting to broil, remove the pan from the oven and remove the fish from the roasting pan. Place the fish on a baking sheet and put it under the broiler for 3 to 5 mins or until the skin turns brown and crispy. Keep an eye on it. You do not want to scorch the thing. Transfer the fish to a serving platter. Add the lemon juice to the bell pepper-and-potato mixture and season with salt and pepper. After a quick shot of heat and a stir or two, spoon the mixture over and around the fish. Garnish with the parsley and serve immediately.
Links to other sites on the Web
