Fabrizio Aielli serves this dish, which showcases the beauty of a simple roasted fish, to guests at his home.
Servings: 8 appetizer servings
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 cup whole kalamata olives, drained
- 1/2 cup whole garlic cloves
- 3/4 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 (3 to 3 1/2 pounds) whole red snapper, gutted and scales removed at the fish store
- 2 sprigs rosemary
- 1 cup white wine
Preheat the oven to 400 degrees.
Bring a medium pot of lightly salted water to a boil over medium-high heat. Add the potatoes and boil for 3 to 4 minutes (they won't be fully cooked), then drain quickly and transfer to a large bowl. Add the olives, half of the garlic, all but 2 tablespoons of the oil, and salt and pepper to taste, stirring to combine. Set aside.
Drizzle the remaining 2 tablespoons of oil in a large roasting pan. Rinse the red snapper and pat dry. Season both sides with salt and pepper. Tuck the remaining garlic and the rosemary inside the fish and place the fish in the pan. Top the fish with the potato-olive mixture (don't worry if some falls to the side). Roast for 25 minutes, then add the white wine to the pan and roast the fish 10 more minutes. Serve whole and fillet at the table.
Adapted from chef Fabrizio Aielli of Teatro Goldoni in downtown Washington.
Tested by Stephanie Witt Sedgwick.
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