Serve this one-pot meal straight from the pan. The ancient method of cooking fish in a clay pot protects the food from intense heat. For this recipe, you can use a heavy-bottomed casserole that can go from stove-top to oven. Failing that, use a medium-size skillet that has an oven-proof handle.
Helpful Hints:
_ Other types of snapper, sole or flounder may be used instead of red snapper.
_ Minced garlic can be found in the produce section of the market.
_ A quick way to clean leeks is to trim ragged green ends and root. Slice leek in half lengthwise and in half again lengthwise. Wash carefully under cold running water.
_ A quick way to snip dill leaves is to cut them from the stem with a scissors.
Countdown:
_ Preheat oven to 400 degrees.
_ Prepare potatoes.
_ Assemble casserole.
_ Bake in oven.
Shopping List: } pound red snapper fillet, 1 piece Parmesan cheese, 1 pound red potatoes, 1 leek, 1 package arugula and 1 bunch fresh dill.
Staples: olive oil, minced garlic, fat-free low-sodium chicken broth(ASTERISK), salt and black peppercorns.
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(ASTERISK) fat-free, low-sodium chicken broth, containing per cup: 20 calories, 0 g fat, 150 mg sodium
