Ingredients:
3 russet potatoes, peeled, cut into scants ( about 2 1/4 lb)
1/2 cup olive oil
3 garlic cloves, minced
1 1/2 tablespoons fresh oregano, chopped
1 teaspoon salt
1/4 teaspoon red peppers, crushed
3/4 cup dry white wine
1/4 cup water
4 (5 -6 ounce) red snapper fillets ( 3/4-inch thick)
4 tablespoons fresh parsley, chopped
Directions:
Preheat the oven to 450 F.
Slightly overlap the sliced potatoes in a 9X13 metal pan.
Mix oil, garlic, oregano, 1 tsp salt and the crushed red pepper in a bowl.
Pour over potatoes.
Pour wine and 1/4 c water over the potatoes.
Cover with aluminum foil and bake for 20 minutes.
Uncover and bake until the potatoes are tender, about another 35 minutes.
Place fish on top of potatoes.
Drizzle with remaining 1/4 c oil.
Sprinkle with salt, pepper and 2 tbsp parsley.
Bake uncovered until fish is opaque in the center, about 18 minutes.
Sprinkle with the remaining 2 tbsp parsley and serve.
Servings: 4
Time preparation: 30 min.
Time total: 110 min.