Recipe courtesy of Brad Rice
Crisp Red Snapper with Ragout of Potatoes, Onions, Artichokes, and Green Olives with Sauce Vierge
1 hr 45 min
45 min
4 servings
1 hr 45 min
45 min
4 servings


  • 4 (7-ounce) snapper fillets, skin on, scaled
  • 3 tablespoons extra-virgin olive oil
For the ragout:
  • 3 tablespoons extra-virgin olive oil
  • 12 fingerling potatoes or small new potatoes
  • 12 cipollini onions, roasted, peeled, and halved
  • 12 artichoke hearts, cooked and quartered
  • 24 green olives, pitted
  • 1/2 cup chicken stock
  • Salt and freshly ground black pepper
For the Sauce Vierge:
  • 1 lemon
  • 3 cloves garlic, chopped
  • 2 tomatoes, peeled, seeded, and diced small
  • 1/2 cup parsley leaves
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper


For the Fish: Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Keep warm.

For the Ragout: In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Add the artichokes and olives and cook another 2 minutes. Pour in the chicken stock and season with salt and pepper. Continue cooking until the potatoes are tender. Drizzle remaining1 tablespoon of olive oil into the ragout before plating. Serve warm.

Cut the lemon in half. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine.

Spoon the ragout evenly into 4 warm bowls, or deep plates. Top the ragout with the fish, skin side up. Drizzle the sauce on top of the fish and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:


Linguine with Red Snapper

Recipe courtesy of Debi Mazar and Gabriele Corcos

Ratatouille with Red Snapper

Recipe courtesy of Ellie Krieger

Red Snapper Tacos

Recipe courtesy of Stanton Social

Red Snapper Sunset

Recipe courtesy of Las Brisas Acapulco

Red Snapper en Papillote

Recipe courtesy of Alton Brown

Roasted Red Snapper with Rosemary

Recipe courtesy of Giada De Laurentiis

Creole Marinated Grilled Red Snapper

Recipe courtesy of Tanya Holland


So Much Pretty Food Here