Red Snapper With Stewed Vegetables

• 8 each new potatoes quartered, skin on
• 1 each yellow summer squash cut into half inch slices
• 1 each zucchini cut into half inch slices
• 1 x olive oil as needed
• 1 clove garlic minced
• 1/2 cup white wine dry
• 2 each lemons juice
• 1 1/2 cups chicken broth
• 1 each sweet red bell peppers (any color), roasted, peeled, seeded, and cut into 1/4 inch strips
• 1 bunch chives chopped
• 1 bunch tarragon leaves chopped
• 4 each red snapper fillets skin on, 5 oz each

1. Saute the potatoes, squash, and zucchini, in olive oil for 4 minutes.
2. Add the garlic and saute one more minute.
3. Add the wine, lemon juice, stock, salt and pepper.
4. Bring to a boil and then simmer for 30 minutes or until the vegetables are soft.
5. Add the bell pepper about five minutes before the vegetables are done and the chives and tarragon one minute before.
6. Season both sides of the snapper fillets with salt and pepper.
7. Heat another skillet with olive oil and sear the snapper, skin side down, for three minutes or until crisp.
8. Flip it and saute for another five minutes or until the fish reaches an internal temperature of 140 degrees.
9. Place the stewed vegetables in a bowl with the fish fillets on top.

potatoes, zucchini, olive oil, garlic, white wine, lemons juice, chicken broth, sweet red bell peppers, chives, tarragon, red snapper

Taken from recipeland.com/recipe/v/red-snapper-stewed-vegetables-48084 (may not work)