Snapper with Italian sausages

Votes: 1

How to cook - Snapper with Italian sausage

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 570, total fat 30 G., saturated fats 7 G., proteins 45 G., carbohydrates 29 G., fiber 3 G., cholesterol 95 mg, sodium 990 mg, sugar 3 G.

Red snapper fillet is simmered in one skillet with Italian sausage, onions, bell peppers, and rosemary until cooked through and served with baked potatoes. Marinated cherry peppers add a needed tangy kick. Garnish with fresh parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g small Yukon Gold potatoes, cut into 4 pieces
1/4 cup extra-virgin olive oil
4 cloves garlic, grated
2 Italian sausages (about 170 g), cut into 1 cm pieces.
1 large onion, chopped
1 red bell pepper, chopped
2 pickled hot cherry peppers, seeded and chopped + 2 tbsp brine
0.5 cups dry white wine
3/4 cup lightly salted chicken broth
1 sprig of rosemary
700 g red snapper fillet, cut into 8 pieces (make a few cuts in the skin)
Chopped fresh parsley, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the baking sheet in the oven and preheat to 260°C. Toss the potatoes with 2 tablespoons of olive oil, 0.5 teaspoon of salt, a few turns of the black peppercorns, and 1 grated garlic clove. Arrange the potatoes on the baking sheet and bake until tender, 20-25 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 6 to 8 minutes; transfer to a plate with a slotted spoon. Add the onion and bell pepper to the skillet; cook, stirring, until lightly browned, 5 to 7 minutes. Add the remaining garlic and cherry pepper; cook until softened, about 1 minute. Add the pepper brine and wine and cook, scraping up any browned bits from the bottom of the skillet, until almost completely evaporated, 1 minute. Add the chicken broth, rosemary, and a pinch of salt; bring to a simmer.

Season the fish with salt and black pepper. Arrange the pieces skin-side up on top of the vegetables in the pan. Scatter the sausage around the fish. Reduce the heat to maintain a gentle simmer, cover, and simmer until the fish is cooked through, 5-6 minutes.
Divide the sausage, vegetables, and fish among plates; discard the rosemary. Serve with potatoes. Sprinkle with parsley.

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