[MED] 3 min
[LOW] 15 min
4 (5 oz each) red snapper fillets, skin-on
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon capers, drained and minced
2 oil-packed anchovy fillets, drained and finely chopped
8 mussels, scrubbed and debearded
8 Manila clams, scrubbed
8 cherry tomatoes
8 black olives
4 sprigs fresh thyme
1 bay leaf
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons white wine
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear fillets skin-side down for about 3 minutes or until skin is golden brown.
Remove fillets and add garlic, capers, anchovy and stir once. Place fillets back in the pot skin-side up.
Add clams, mussels, tomatoes, olives, thyme and bay leaf. Sprinkle with salt and pepper and drizzle white wine on top. Cover and simmer over [LOW] heat for 15 minutes.
Spoon sauce over fish and serve.
The skin will detach from the pan once the skin is completely rendered and crisp. Do not try to flip too early.
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