Baked Snapper With Tomatoes, Potatoes, Mussels and Clams

Ingredients

• 2 medium white onions, peeled, quartered and cut into 1/8-inch-thick slices
• 2 baking potatoes, peeled, quartered and cut into 1/8-inch-thick slices
• Salt and freshly ground pepper to taste
• 2 ripe tomatoes, quartered and cut into 1/8-inch-thick slices
• 2 branches fresh thyme
• 2 cups white wine
• 2 ½ teaspoons olive oil
• ½ cup chopped shallots
• 24 littleneck clams, scrubbed
• 24 small mussels, scrubbed, beards removed
• 12 cloves roasted garlic, peeled
• 4 4-ounce red snapper fillets
• 4 lemon slices
• 2 teaspoons chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    473 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 47 grams protein; 84 milligrams cholesterol; 786 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Bring a large saucepan of water to a boil. Add onions and blanch until tender, about 3 minutes. Remove with a slotted spoon. Add potatoes and blanch until tender, about 7 minutes. Drain.
2. Arrange onions in the bottom of a 14-inch ovenproof skillet (or divide between 2 smaller skillets). Layer the potatoes over onions and season with salt and pepper. Layer tomatoes over potatoes and place thyme on top. Pour in 1 cup of wine, place over medium-high heat and bring to a simmer. Reduce heat and simmer for 30 minutes.
3. Meanwhile, preheat the oven to 350 degrees. Heat 1/2 teaspoon of olive oil in a large, wide pot over low heat. Add the shallots and saute for 5 minutes. Add the remaining wine and bring to a boil. Add clams and mussels, cover and cook until shells are opened, about 8 minutes. Strain; reserve the broth. Keep the clams and mussels warm.
4. Scatter roasted garlic over tomatoes. Season snapper with salt and pepper and lay the fillets over the vegetables. Drizzle with the remaining olive oil. Pour 1 cup of reserved broth around the fish. Bake until cooked through, about 15 minutes.
5. To serve, use a spatula to get underneath the fish and vegetables so that you can transfer each serving to a soup plate, without disturbing the layers. Garnish with the clams and mussels. Top with a lemon slice and the chopped parsley and serve immediately.

1 hour 15 minutes