She Strengthens

Unlock the Secret to the Best-Tasting Fish

For centuries, cooks from around the world have known that the key to exceptional fish lies not in the fillet, but in the bones. The head and surrounding meat are packed with flavor, making them a culinary treasure trove. So, why do we often settle for bland, boneless fillets?

Break Free from the Ordinary

It’s time to shake off the shackles of culinary conformity and explore the rich flavors hidden in the bones. With this recipe, you’ll discover a whole new world of flavor and texture.

Roasted Red Snapper with Potatoes and Peppers

Ingredients

• 2 Yukon Gold potatoes, cut into small pieces
• 4 tablespoons olive oil
• 1 onion, thinly sliced
• 1 red bell pepper, cored, seeded, and cut into thin strips
• 1 green bell pepper, cored, seeded, and cut into thin strips
• 4 garlic cloves, crushed
• 2 sprigs of thyme, leaves only
• 1/2 cup white wine
• 1 cup chicken broth or light chicken stock
• 1 red snapper, about 2 pounds, scales removed, gills removed, fins clipped, guts removed, but otherwise intact
• Juice of 1 lemon
• 4 sprigs of flat parsley

Instructions

1. Preheat and Prepare
   Preheat the oven to 400°F. Place the potatoes in a small pot and cover them with water. Add salt to taste and bring to a boil. Cook for 10 minutes, then reserve.

2. Sear and Soften
   Heat the olive oil in a roasting pan until it almost sizzles. Add the onions and peppers, and cook over medium heat until soft and browned. Add the garlic and thyme, and cook for another 2-3 minutes.

3. Add Wine and Broth
   Stir in the white wine, scraping the bottom of the pan with a wooden spoon. Then, stir in the chicken broth and bring the mixture to a boil.

4. Season and Assemble
   Season the fish with salt and freshly ground black pepper inside and out. Place the fish in the pan, add the potatoes, and toss the whole thing into the oven. Cook for about 30 minutes, basting the fish with the pan juices 2-3 times during cooking.

5. Broil and Serve
   Change the oven’s setting to broil, remove the pan from the oven, and remove the fish from the roasting pan. Place the fish on a baking tray and put it under the broiler for 3-5 minutes, or until the skin turns brown and crispy. Transfer the fish to a serving platter, add the lemon juice to the bell pepper and potato mixture, and season with salt and pepper. Spoon the mixture over and around the fish, garnish with parsley, and serve immediately.

Tips and Variations

• Don’t neglect the cheeks, the meat at the collar, or the flaky bits between the bones. Feel free to eat with your hands!
• Experiment with different types of fish and flavor combinations to make this dish your own.
• For a perfect pairing, try a brisk clean white from the País Vasco or Basque region of northern Spain, such as Txakoli or Txakolina.