Red Snapper with Rosemary Scented Shallot Confit
|Shallots||12 , peeled|
|Chicken broth||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Potatoes||1 1⁄2 Pound|
|Freshly ground lemon pepper||To Taste|
|Red snapper fillets||2 Pound|
|Seasoned breadcrumbs||1⁄2 Cup (8 tbs) (Store-Bought)|
Put the shallots in a small covered casserole with the broth, oil, and rosemary.
Bake in a 300° F.
oven for 30 minutes or in the microwave for 10 minutes on high—until the shallots are quite tender but still retain their shape.
If you use the microwave, reduce the amount of broth to 1/2 cup.
Meanwhile, peel and slice the potatoes 1/4 inch thick.
Parboil the potatoes in salted water for 5 minutes.
Drain and layer them in the bottom of a 2-inch-deep, 10- to 12-inch-long rectangular baking dish from which you can serve.
Season the potatoes with salt and freshly ground lemon pepper to your taste.
Preheat the oven to 400° F.
Rinse the snapper fillets and lay them on top of the potatoes.
Pour the juice from the casserole over all, and place the shallots among the fillets.
Sprinkle with the crumbs and paprika.
Bake for 20 minutes, or until the fish and potatoes are cooked through.