Braden Family Cookbook

Chuck Braden

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OVEN FRESH RED SNAPPER WITH ARTICHOKES

AND FRESH OREGANO     Stolen and revised 

(SERVES 2) 

One 2 ½ pound Red Snapper, remove fillets, discard head & tail, reserve bones

8- 10 small artichokes, cleaned and sliced

5 oz. extra virgin olive oil

4 cloves garlic, minced or pressed

4 sprigs fresh oregano

8 oz. white wine (dry)

8 oz. fish stock, made by boiling snapper bones with a pinch of salt

2 whole tomatoes, peeled, seeded and diced

2 TSP. fresh Italian parsley, chopped

1 TSP. fresh oregano, chopped

1 oz. unsalted butter (chilled)

2 sprigs fresh oregano for garnish

Salt to taste

Black pepper to taste

Preheat oven to 375 degrees.  Combine snapper bones with water and pinch of salt and gently boil for 30 minutes.  Clean artichokes and slice very thin - lengthwise.  Heat olive oil in a large saute pan (that is oven proof) over medium heat.  Add garlic and saute until lightly golden, but not browned.  Add artichokes and whole oregano sprigs and saute until tender.  Add the white wine and fish stock.  Season the red snapper fillets with salt and place in the pan with the artichokes and broth.  Poach the fish in the oven until its cooked through (about 5 minutes.  Remove fillets and keep warm.  Remove the whole oregano sprigs from the sauce and discard.  Finish sauce by reducing cooking liquid by 3/4.  Add diced tomatoes, chopped parsley, oregano, cold butter and salt and pepper to taste.  Place artichokes sauce on the bottom of plate and top with a snapper fillet.  Garnish with a whole fresh oregano sprig.