Ingredients

　　3 tablespoons extra-virgin olive oil

　　1/2 pound Red Bliss potatoes, thinly sliced

　　1/4 medium yellow onion, thinly sliced

　　6 garlic cloves, sliced

　　4 sprigs thyme

　　4 small sprigs rosemary

　　4 red snapper fillets (6 ounces each)

　　12 thin slices lemon

　　1 cup dry white wine

　　3/4 cup bottled clam broth

　　3 canned Roma tomatoes, diced

　　1/3 cup pitted kalamata olives, chopped

　　3 tablespoons chopped parsley

　　Juice of 1 lemon

　　Heat oven to 400°. In a 10" ovensafe skillet over medium heat, heat oil. Add potatoes; cover and cook until tender, 10 minutes. Add onion, garlic, thyme and rosemary; season with salt and freshly ground black pepper. Cover and cook until vegetables soften, 5 minutes. In skillet, form potato mixture into four mounds. Season fish with salt and black pepper; place a fillet on each mound and top with lemon slices. Increase heat to high; when pan sizzles, add wine and cook until liquid reduces by half, 2 minutes. Add broth; bring sauce to a boil. Cover and bake, 8 minutes. Remove fish and vegetables and transfer to 4 plates; reserve broth in pan. Return pan to stove top over high heat and reduce broth, 1 to 2 minutes. Add tomatoes, olives, parsley and juice to taste; cook until sauce is thick, 10 minutes. Drizzle over fillets.

Nutrition Per Serving

　　17 g fat (3 g saturated)

　　19 g carbs

　　3 g fiber

　　38 g protein

　　#### Nutritional analysis provided by Self