Dinner/ Fodmap

Red Snapper with Horta and Potatoes

Red Snapper with Horta and Potatoes

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Serves: 2 Cooking Time: 40 min


  • 3/4 lb Red Snapper Filet
  • 6 green olives de-pitted and roughly chopped
  • 1 tbsp chopped organic mint
  • 1 tbsp fine Dijon mustard
  • 1 tbsp roughly chopped capers
  • 1/2 tbsp dried oregano
  • 1 finely chopped yellow chili
  • 1 Yukon potato, peeled and cut in 1 in pieces
  • 1 bunch organic Dandelion greens
  • 1/4 cup chopped parsley
  • Juice from 1 organic lemon
  • Extra Virgin Olive Oil
  • Maldon sea salt
  • Freshly ground Pepper



Preheat oven to 350 F and set two pots of salted water to boil


Place fish in parchment paper, to the top add mint, orgeano, capers, olives and chili. Fold the parchment paper over the fish so it is tightly enclosed


Chop the stems off the dandelion greens and place in water to boil. Add the potatoes to the second pot of water, both should cook until tender about 15 minutes


While the vegetables cook, place the fish in a dish and into the oven for 15-20 minutes


Chop the parsley and juice the lemon


Once the veggies are fork tender drain both in separate strainers


Plate the potatoes first, garnish with the fresh parsley, salt and pepper


Add the dandelion greens next to the potatoes and shut the oven. Cut the fish in half and plate atop the greens.


Pour lemon juice over the entire plate, drizzle olive oil and add pepper


So every fish I consume in Greece is always grilled, over a hot open flame, and served with gallons of lemon juice blended with extra virgin olive oil. Since I work in construction, and it would be embarrassing to have the FDNY called to my apartment from illegal open flames and smoke alarms, this fish is done in the oven. Then again maybe if I fed the entire team all would be forgiven. If your blessed enough as I am to have a gas stove, and maybe a semi-pyromaniac, you can charr skewered items over an open flame. Not quite sure this will work with fish, even kabob style, because do not forget you’ll have to deal with the olfactory repercussions.

Now that the case for the oven has been made, the Greek part in the fish comes straight from marinated and de-pitted olives, oregano, and olive oil- all imported from Greece of course. The fish is always served with boiled greens, called horta, and potatoes so we are staying with traditions here. The lemons are illegal to bring across the border so those came from an organic farm thats located some place warm. Wrapping the fish in parchment keeps it tender and warm throughout the cooking process while the tender olive oil drizzled potatoes melt in your mouth and juxtapose the Dandelion greens perflectly.

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