This light and healthy recipe features OO&B ingredients:
Italian Tonda Iblea Reserve Extra Virgin Olive Oil and Fleur de Sel Salt

Mediterranean Baked Snapper with Potatoes & Zucchini

• 3 medium Yukon Gold potatoes
• 2 medium fillets of Red Snapper (or your favorite white fish)
• 2 Tablespoons of Vermouth (or very dry white wine)
• 2 Tablespoons of our Herbs for Fish
• 1 lemon
• A few stalks of fresh dill
• 4 medium zucchini, shredded or very thinly sliced
• 1-2 cloves garlic (depending on your taste), finely chopped
• Extra virgin olive oil
• Salt and pepper

Preheat the oven to 375°F. Wash the potatoes and put them in a pot to boil, with their skins still on. Once boiling reduce heat to a simmer and cook until fork tender, about 20 minutes.

Meanwhile, spray a baking dish with olive oil or lightly coat with butter. Lay the fish fillets in the dish and sprinkle with the Herbs for Fish; thinly slice (paper thin) half of the lemon and arrange the slices over the fillets. Pinch off a few tendrils of dill and lay over the fish, and pour the Vermouth around the fillets. Cover with foil and bake until the fish is firm, about 20 minutes.

For the zucchini, heat a couple tablespoons of extra virgin olive oil in a large nonstick skillet. Add the garlic and lightly sauté, then add the zucchini. Sauté until cooked, being careful not to overcrowd the pan.

When the fish is ready take it out of the oven and let it rest for a few minutes. In the meantime, peel the potatoes and cut them into quarters. Drizzle with our Italian Tonda Iblea Reserve extra virgin olive oil and season to taste with our Fleur de Sel salt and freshly-cracked black pepper. Garnish the plate with chopped dill and another drizzle of extra virgin olive oil.

Enjoy!