Snapper With Orange And Thyme
Ingredients
- 2 1/4 lb baby new potatoes, halved
- 2 cloves garlic, unpeeled ⓘ
- 8 sprigs fresh thyme
- 2 tbsp olive oil ⓘ
- 4 None cleaned whole baby snapper, scored 3 times on both sides ⓘ
- 1 None orange, thinly sliced
- 1/2 cup dry white wine ⓘ
- 4 strips orange zest ⓘ
- 2 tbsp orange juice ⓘ
- 1 tsp sugar
- 1 pinch chili flakes ⓘ
- 2 tbsp coarsely chopped fresh flat-leaf parsley leaves ⓘ
Instructions
- Preheat oven to 425°F.
- Boil, steam or microwave potatoes until tender then drain. Divide potatoes, garlic and thyme between 2 oiled baking dishes. Drizzle with 1 tbsp olive oil. Roast for 20 mins.
- Stuff fish cavities with orange slices.
- Remove potatoes from oven and set garlic aside. Top potato mixture with fish and roast for 20 mins.
- Meanwhile, squeeze garlic from skins and chop finely. Combine with wine, orange zest, orange juice, sugar and chili flakes in a small saucepan. Simmer until reduced by 1/2 then stir in remaining oil.
- Distribute potatoes between 4 serving plates. Arrange fish on top then sprinkle with parsley and drizzle with warm orange dressing.
Nutrition & Diet Analysis (per serving)
468
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).