Red Snapper With Fennel-Potato Ragoût

• 3 garlic cloves, minced
• 1/4 cup chopped fresh chives, divided
• 1/4 cup chopped fresh parsley, divided
• 1 teaspoon olive oil
• 1 teaspoon salt, divided
• 4 (6-ounce) red snapper fillets
• 1 tablespoon butter
• 2 large leeks, trimmed and chopped
• 2 medium baking potatoes, peeled and cut into 1 1/2-inch pieces (about 1 1/4 pounds)
• 1 large fennel bulb, cored and cut into
• 2-inch pieces
• 3/4 cup dry white wine
• 1 cup fat-free, reduced-sodium chicken broth
• 2 tablespoons lemon juice
• Cooking spray
• Fennel leaves (optional)

1. Combine garlic, 2 tablespoons chives, 2 tablespoons parsley, olive oil, and 1/4 teaspoon salt. Rub on both sides of snapper fillets; cover and chill.
2. Heat butter in a large saucepan over medium heat; cook leeks in butter 5 minutes, stirring occasionally. Add potatoes, fennel, and wine. Increase heat to medium- high; cover and simmer 5 minutes. Add chicken broth and remaining 3/4 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender. Remove from heat, and gently stir in lemon juice and remaining 2 tablespoons each of chives and parsley. Set aside, and keep warm.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Make 2 diagonal cuts through skin (but not flesh) of each fillet. Add fillets, skin side down, one at a time, to skillet. Cook 4 minutes; turn and cook an additional 4 minutes or until fish flakes easily when tested with a fork.
4. Divide each fillet into 3 portions. Spoon ragout evenly among 4 bowls; top each bowl with a portion of fillet. Garnish with fennel leaves, if desired.

garlic, fresh chives, fresh parsley, olive oil, salt, red snapper, butter, leeks, baking potatoes, fennel bulb, white wine, chicken broth, lemon juice, cooking spray, fennel

Taken from www.myrecipes.com/recipe/red-snapper-with-fennel-potato-ragot (may not work)