Braden Family Cookbook
OVEN FRESH RED SNAPPER WITH ARTICHOKES
FRESH OREGANO Stolen and revised
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.
A bit of work but