Crisp Red Snapper With Ragout Of Potatoes, Onions, Artichokes, And Green Olives With Sauce Vierge Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1688
FAT
80%
CHOL
37%
SOD
64%

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Ingredients for 4 servings

3 tablespoons extra-virgin olive oil

4 (7-ounce) snapper fillets, skin on, scaled

24 green olives, pitted

12 fingerling potatoes or small new potatoes

Salt and freshly ground black pepper

3 cloves garlic, chopped

2 tablespoons extra-virgin olive oil

1/2 cup chicken stock

12 artichoke hearts, cooked and quartered

Salt and pepper

2 tomatoes, peeled, seeded, and diced small

1/2 cup parsley leaves

1 lemon

12 cipollini onions, roasted, peeled, and halved

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