Oven Poached Red Snapper With Vegetables

• 2 1/2 lbs red snapper, whole (or fillets)
• 1/2 cup zucchini, sliced thin
• 1/2 cup yellow squash, sliced thin
• 8 sprigs mint
• 2 cups fish stock
• 1 cup dry white wine
• 2 tablespoons butter
• 4 tablespoons olive oil
• 1 ounce lemon juice
• 1 tablespoon of fresh mint
• salt & freshly ground black pepper

1. Fillet the red snappers and set aside, or buy snapper fillets (easier). Cut 1 tablespoon mint leaves into strips using chiffonade style of cutting. Roll leaves lengthwise and slice into thing strips; set aside. Place snapper skeletons in a saucepan and cover with water, add a pinch of salt and simmer for 45 minutes, then strain to make fish sauce. Or use store bought fish sauce (easier).
2. Preheat oven to 400u0b0F Arrange fillets in a baking dish and season with salt and pepper. Top with zucchini, squash, mint sprigs, fish broth, white wine, butter and olive oil. Bake 10-12 minutes, or until fish is cooked through (test with fork that it is flaky). Remove fillets and vegetables to serving dish, discarding mint sprigs.
3. Pour cooking liquid into a saucepan and reduce until it thickens slightly. Remove from heat and add lemon juice and mint strips (chiffonade). Pour over fillets and serve. Garnish with additional fresh mint.

red snapper, zucchini, yellow squash, mint, fish stock, white wine, butter, olive oil, lemon juice, mint, salt

Taken from www.food.com/recipe/oven-poached-red-snapper-with-vegetables-370852 (may not work)