Ingredients

• 3 tablespoons extra-virgin olive oil
• 1/2 pound Red Bliss potatoes, thinly sliced
• 1/4 medium yellow onion, thinly sliced
• 6 garlic cloves, sliced
• 4 sprigs thyme
• 4 small sprigs rosemary
• 4 red snapper fillets (6 ounces each)
• 12 thin slices lemon
• 1 cup dry white wine
• 3/4 cup bottled clam broth
• 3 canned Roma tomatoes, diced
• 1/3 cup pitted kalamata olives, chopped
• 3 tablespoons chopped parsley
• Juice of 1 lemon

Instructions

1. Heat oven to 400°. In a 10" ovensafe skillet over medium heat, heat oil. Add potatoes; cover and cook until tender, 10 minutes. Add onion, garlic, thyme and rosemary; season with salt and freshly ground black pepper. Cover and cook until vegetables soften, 5 minutes. In skillet, form potato mixture into four mounds. Season fish with salt and black pepper; place a fillet on each mound and top with lemon slices. Increase heat to high; when pan sizzles, add wine and cook until liquid reduces by half, 2 minutes. Add broth; bring sauce to a boil. Cover and bake, 8 minutes. Remove fish and vegetables and transfer to 4 plates; reserve broth in pan. Return pan to stove top over high heat and reduce broth, 1 to 2 minutes. Add tomatoes, olives, parsley and juice to taste; cook until sauce is thick, 10 minutes. Drizzle over fillets.