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Jeff Dammeyer: "Flavor and presentation were excellent! The small…" Read More
11Ingredients
65Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 2 lb. red snapper (whole)
- 3/4 lb. yukon gold potatoes (baby, cleaned, and halved if they are more than 1″ in diameter)
- 1 cup Kalamata olives (or other tart and briny olive)
- 1 onions (large, cut into 8 wedges)
- 1 red bell pepper (cut into 1/2″ strips)
- 3 sprigs rosemary (worth of, leaves)
- 1/2 cup olive oil
- ground black pepper
- salt
- 1 handful haricots verts (or green beans)
- lemon wedges (for serving)
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Reviews(1)
Jeff Dammeyer 6 years ago
Flavor and presentation were excellent! The small bones around the fins were a problem, however. The fish was fresh caught the same day, sold by the Fishery near our house, cleaned and scaled for us. I substituted blanched fresh asparagus for the green beans, and red potatoes for the yukons. All in all, an excellent one-pan dinner! next time I will look out for the fin areas.