Red snapper with baby white potatoes

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

As delicious as it gets, fresh pickerel, or tilapia, or another white fish will do. You’ll fall in love with how easy this recipe really is, all in one pot, under 20 minutes, and it’s healthy and delicious.

Ingredients

1 tablespoon butter

10 baby potatoes, thinly sliced

1 clove garlic, minced

¾ cup good quality chicken stock (or vegetable)

10 cherry tomatoes (or 1 cup San Marzano whole tomatoes, squished)

4 (5-ounce) pickerel or tilapia fillets (or firm white fish)

Sea salt and freshly ground pepper

1 tablespoon fresh lemon juice

2 tablespoons extra-virgin olive oil, to drizzle

2 tablespoons flat leaf parsley, chopped

Preparation

Melt butter in large skillet over medium-high heat. Add potatoes, garlic and chicken stock; cook for 8 minutes, stirring occasionally. Add tomatoes and cook another 2 minutes. Season fish with salt, pepper and lemon juice, and place on vegetables. Lower heat to simmer and cover skillet; cook 5 to 7 minutes or until fish is nearly opaque in centre. Drizzle with olive oil and sprinkle with parsley just before serving. Serves 4.

Do not overcook fish; it should be served flaky and translucent in colour when done. You can always return the fish to the pan if it needs another minute.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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