Red snapper has a firm texture and a sweet, nutty flavour. You should be able to find it year round at your favourite fish market. It can be substituted with another white fish like trout or pickerel.
Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tablespoon butter
  • 10 baby white potatoes, scrubbed and thinly sliced

  • 1 clove garlic, minced
  • 3/4 cup good quality chicken stock
  • 10 cherry tomatoes
  • 4 (5-ounce) fresh red snapper fillets

  • Coarse salt and freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil, to drizzle
  • 2 tablespoons flat leaf leaf parsley, chopped


Melt butter in a large skillet over medium-high heat. Add potatoes, garlic and chicken stock; cook for 8 minutes, stirring occasionally. Add tomatoes and cook another 2 minutes. Season fish with salt, pepper and lemon juice, and place on vegetables. Lower heat to simmer and cover skillet; cook 5 to 7 minutes or until fish is nearly opaque in centre. Drizzle with olive oil and sprinkle with parsley just before serving. 

Do not overcook fish; it should be served flaky and translucent in colour when done. You can always return the fish to the pan if it needs another minute.