Fish with Red Wine Sauce & Rosemary Potatoes

Not only can fish pair with red wine, it's good cooked with red, too.
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Fish with Red Wine Sauce & Rosemary Potatoes

Recipe by Rachael Ray

  • 4Servings

Ingredients

Potatoes

  • 1 1/2 lb. small round white- or yellow-skinned potatoes, halved

  • Salt

  • About 2 tbsp. olive oil

  • 2 tbsp. butter

  • 1 large clove garlic, crushed

  • Pepper

  • 4 sprigs fresh rosemary, leaves stripped and finely chopped (about 2 tbsp.)

Sauce

  • 1 tbsp. olive oil

  • 1 large shallot, finely chopped

  • 1 clove garlic, grated

  • 1 large fresh bay leaf

  • Salt and pepper

  • 1 1/2 cups Pinot Noir or other light- to medium-bodied red wine

  • 1/2 cup seafood stock or clam juice

  • 2 tbsp. butter

Fish

  • 4 red snapper or black bass fillets (6 to 8 oz. each)

  • Salt and pepper

  • About 2 tbsp. olive oil

  • Finely chopped fresh chives, for garnish

Preparation

1. Place a rack in the center of the oven; preheat to 550° (or as high as your oven will go). Alternatively, preheat the broiler.

2. Place the potatoes in a large saucepan. Add enough cold water to cover the potatoes. Bring to a boil over high heat. Salt the water and cook the potatoes until just tender on the outside but not quite cooked through, about 8 minutes. Drain the potatoes.

3. Meanwhile, line a rimmed baking sheet with parchment paper. In a large skillet, heat the oil, about two turns of the pan, over medium. Add the butter and garlic. Cook, stirring often, until fragrant, 2 to 3 minutes. Add the potatoes and toss until coated. Arrange the potatoes, cut-side up, on the baking sheet; season with salt, pepper, and the rosemary. Roast or broil the potatoes until crisp, 10 to 12 minutes.

4. For the sauce, in a saucepan, heat the oil, one turn of the pan, over medium-high. Add the shallot, garlic, and bay leaf; season with salt and pepper. Stir until softened, about 2 minutes. Add the wine and stock. Boil over high heat until reduced to 1/2 to 1/3 cup, about 15 minutes. Whisk in the butter. Remove from heat. Discard the bay leaf.

5. While the sauce is reducing, make the fish: Heat a large cast-iron or nonstick skillet over medium-high. Season the fish with salt and pepper. Add the oil, about two turns of the pan, to the skillet. Add the fish, skin-side down. Cook, pressing the fish with a spatula, until the skin is flat and crisp, 4 to 5 minutes. Turn the fish and cook until just opaque in the center, about 2 minutes more. Transfer to plates or a platter. 

6. Spoon the red wine sauce over the fish. Top with chives. Serve with the potatoes.