• 4 white, thin-skinned potatoes, thinly sliced into wedges
  • 7 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling, divided
  • 6 cloves garlic, cracked from skins
  • 2 tablespoons (a couple of sprigs) rosemary, finely chopped
  • Salt and pepper
  • 4 filets of red snapper (about 6 to 8 ounces each)
  • 1/2 cup cornmeal
  • 1/4 cup flour
  • 1/4 cup grated Parmigiano Reggiano cheese
  • Zest and juice of 1 lemon, divided
  • 4 plum tomatoes, seeded and chopped
  • A handful of flat-leaf parsley, chopped
  • 4 scallions, white and green parts, finely chopped


Serves: 4 servings


Heat the oven to 500F.

Place the potato wedges on a baking sheet and drizzle about 3 tablespoons of EVOO over them. Add crushed garlic and season with rosemary, salt and pepper. Toss the potatoes to coat then roast 20-25 minutes until tender and golden at edges.

Once the potatoes have reached their halfway point, heat 1/4 of a cup of EVOO in a skillet over medium-high heat. Season the fish with salt and lots of black pepper.

Combine the cornmeal, flour, Parmigiano and lemon zest on a plate and coat the fish evenly. Add fish to skillet, skin side up, and cook until deeply golden brown, 7-8 minutes total, turning occasionally.

While the fish cooks, combine tomatoes, parsley, scallions, lemon juice and a drizzle of EVOO in a bowl. Season with salt and pepper.

Serve the fish with a little raw sauce on top and potatoes alongside.