Braised Red Snapper with Grandma-Style Zucchini, Peppers, and Black Olives

• 3 red bell peppers
• Extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 15 baby new potatoes, halved
• 3 zucchini, cut in 1/2-inch-thick circles
• 1/2 cup whole kalamata olives
• 3 garlic cloves, sliced
• 2 fresh thyme sprigs
• 6 fresh tarragon leaves
• 1/2 lemon, sliced paper-thin
• 2 cups Chicken Stock (page 156)
• 1 cup dry white wine, such as Sauvignon Blanc
• Juice of 1 lemon
• 2 center-cut red snapper fillets, about 8 ounces each, skin on, halved on the diagonal

1. Preheat the broiler.
2. Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds.
3. Toss the peppers with a little olive oil, salt, and pepper.
4. Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered.
5. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins.
6. Peel the peppers and cut them into big strips.
7. Heat a 2-count of oil in a wide pot.
8. Add the roasted peppers, potatoes, zucchini, olives, garlic, thyme, tarragon, and lemon slices.
9. Saute everything together for a few minutes over medium heat to coat in the oil and soften; season with salt and pepper.
10. Add the chicken stock, wine, and lemon juice.
11. Bring to a boil, then reduce the heat, and let it slowly simmer down for 30 minutes while you prepare the fish.
12. Rub a little olive oil and salt and pepper on the fish fillets.
13. Add a 2-count drizzle of olive oil to a skillet and place over medium heat.
14. When the pan is nice and hot, sear the fish, skin side down.
15. Gently press on the fish with a spatula to crisp up the skin.
16. Carefully transfer the fish to the pot of vegetables, skin side up.
17. Turn the heat down to low, cover, and simmer for 5 minutes.
18. Keep an eye on it; dont let the liquid boil or cook the fish too long or it will fall apart.
19. Serve the fish and vegetables in wide, shallow bowls with a ladle of broth and a drizzle of olive oil.
20. Home-style goodness!

red bell peppers, extravirgin olive oil, salt, baby new potatoes, zucchini, whole kalamata olives, garlic, thyme, tarragon, lemon, chicken, white wine, lemon, center

Taken from www.epicurious.com/recipes/food/views/braised-red-snapper-with-grandma-style-zucchini-peppers-and-black-olives-372580 (may not work)