Time: 1 hour

Serves: 2

  • 3 red bell peppers
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 15 baby new potatoes, halved
  • 3 zucchini, cut in 1/2-inch-thick circles
  • 1/2 cup whole kalamata olives
  • 3 garlic cloves, sliced
  • 2 fresh thyme sprigs
  • 6 fresh tarragon leaves
  • 1/2 lemon, sliced paper-thin
  • 2 cups Chicken Stock (page 156)
  • 1 cup dry white wine, such as Sauvignon Blanc
  • Juice of 1 lemon
  • 2 center-cut red snapper fillets, about 8 ounces each, skin on, halved on the diagonal

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Recipe courtesy Tyler Florence

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Edited: October 14th, 2009