Whole Roasted Fish over Veggies

• 1 Tablespoon Olive Oil
• 1 cup Potatoes, Cut Into Bite-size Pieces
• 2 whole Shallots, Sliced
• 1 whole Leek, Cleaned And Sliced
• Salt And Pepper
• 1- 1/2 cup Dry White Wine
• 1 whole (approximately 1 1/2 Lb. Size) Red Snapper
• 2 Tablespoons Thyme
• 1 Tablespoon Oregano, Chopped
• 2 cloves Garlic, Smashed
• 1 whole Lemon Thinly Sliced
• 2 Tablespoons Butter
• 2 teaspoons Herbes De Provence
• 1/2 cups Cherry Tomatoes, Halved

1. Preheat oven to 375 degrees F.
2. Place 1 tablespoon of olive oil, potatoes, shallots, leeks, salt and pepper in a gratin dish and cook on the stovetop over medium heat.
3. Cook for about 5-7 minutes.
4. Add wine (add enough so the dish is about 3/4 full), turn heat to medium and simmer for about 10 minutes.
5. Meanwhile, prep fish by stuffing thyme, oregano, garlic and a few lemon slices inside the body cavity.
6. Break butter into pieces and place on top of fish.
7. Squeeze a little lemon juice on top and season with herbes de provence.
8. After the wine and potatoes has cooked for 10 minutes, add tomatoes, and carefully place the fish on top.
9. Add a few more lemon slices and cover with aluminum foil.
10. Then place in preheated oven and cook for 25 minutes.

olive oil, potatoes, shallots, salt, white wine, red snapper, thyme, oregano, garlic, lemon, butter, cherry tomatoes

Taken from tastykitchen.com/recipes/main-courses/whole-roasted-fish-over-veggies/ (may not work)