Pesce alla Palermitana (Whole Roasted Fish "Palermo Style")
Made with scorpion fish at Bartolotta Ristorante in Las Vegas, this dish works just as well with red snapper.
Yield: serves 4
- 3⁄4 cup extra-virgin olive oil
- 3 cups halved cherry tomatoes
- 2 cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 8 oz. fingerling potatoes, halved lengthwise
- 1 cup dry white wine
- 1⁄4 cup pitted small green olives
- 1⁄4 cup capers, rinsed
- 3 Tbsp. roughly chopped fresh oregano, plus 5 sprigs
- Juice of 1 lemon
- 2 (1-lb.) red snapper, gutted, cleaned, and scaled
- 1 Tbsp. chopped parsley
- Heat oven to 450°. Heat 6 tbsp. oil in a 14″ high-sided skillet over medium-high heat; add tomatoes and garlic, season with salt and pepper, and cook, stirring, until soft, about 6 minutes. Add potatoes, wine, olives, capers, oregano sprigs, juice, and ¾ cup water; boil. Season fish with salt and pepper, and add to skillet; transfer to oven, and cook, basting fish with sauce every few minutes until fish is cooked through, about 20 minutes.
- Transfer fish to serving platter, and transfer skillet to stove over medium-high heat. Cook sauce until reduced and thickened, about 10 minutes. Stir in remaining oil, chopped oregano, parsley, and salt and pepper to taste; pour sauce over fish to serve.