Red Snapper With Mediterranean Ragout Recipe

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Nutrition per serving    (USDA % daily values)
CAL
501
FAT
53%
CHOL
48%
SOD
22%

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Ingredients for 6 servings

12 black olives, pitted

3 pounds red snapper, cut into 6 pieces, skin on and scored

Kosher salt and freshly ground black pepper

1/4 cup olive oil

1 tablespoon chopped fresh rosemary

20 cloves roasted garlic, see Cook's Note*

2/3 cup white wine

2 tablespoons chopped fresh Italian parsley leaves

12 cherry tomatoes, halved

2 cups fish stock, recipe follows

1 tablespoon olive oil

Special equipment: a rectangular casserole dish

1 pound Yukon gold potatoes, cut into 1/8-inch thick slices

2 cups onions, thinly sliced

2 tablespoons chopped fresh thyme

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