Ingredients
For the potatoes:
  • 1 ½ pounds small round white- or yellow- skinned potatoes, halved
  • Salt
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 1 large clove garlic, crushed
  • Pepper
  • 4 sprigs fresh rosemary, leaves stripped and finely chopped (about 2 tablespoons)
For the sauce:
  • 1 tablespoon olive oil
  • 1 large shallot, finely chopped
  • 1 clove garlic, grated
  • 1 large fresh bay leaf
  • Salt and pepper
  • 1 ½ cups nero d'avola or other light-to-medium-bodied red wine
  • ½ cup seafood stock or clam juice
  • 2 tablespoons butter
For the fish:
  • 4 red snapper or black bass fillets, 6 to 8 ounces each
  • Salt and pepper
  • 2 tablespoons olive oil
  • Finely chopped fresh chives, for garnish
Yield
Serves: 4
Preparation

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

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.

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.

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 two minutes. Add the wine and stock. Boil over high heat until reduced to ½ to 1/3 cup, about 15 minutes. Whisk in the butter. Remove from heat. Discard the bay leaf.

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.

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