Serve this one-pot meal straight from the pan. The ancient method of cooking fish in a clay pot protects the food from intense heat. For this recipe, you can use a heavy-bottomed casserole that can go from stovetop to oven. Failing that, use a medium-size skillet that has an oven-proof handle.
• Helpful Hints:
Other types of snapper, sole or flounder may be used instead of red snapper.
Minced garlic can be found in the produce section of the market.
A quick way to clean leeks is to trim ragged green ends and root. Slice leek in half lengthwise and in half again lengthwise. Wash carefully under cold running water.
Baked Snapper, Potatoes and Leeks
Makes 2 servings.
1 pound red potatoes
1 cup fat-free, low-sodium chicken broth
1 cup sliced leeks
2 teaspoons minced garlic
2 cups arugula, washed
¾ pound red snapper fillet
1 tablespoon olive oil
Salt and freshly ground black pepper
¼ cup grated Parmesan cheese
¼ cup snipped fresh dill
Preheat oven to 400 degrees. Wash potatoes, do not peel, and thinly slice, about ¼-inch thick. Place in stove-to-oven casserole with broth, leeks and garlic. Bring to a simmer and cook 10 minutes. Potatoes will be cooked and most of the liquid evaporated. When potatoes are cooked, place arugula over the potatoes. Place the fish fillets on top of the arugula. Drizzle with olive oil. Bake in preheated oven 15 minutes. Sprinkle with salt and pepper to taste, Parmesan cheese and dill. Serve from the pan onto two dinner plates.
