Baked Snapper With Tomatoes, Potatoes, Mussels and Clams - white onions

Method

• Bring a large saucepan of water to a boil.
• Add onions and blanch until tender, about 3 minutes.
• Remove with a slotted spoon.
• Add potatoes and blanch until tender, about 7 minutes.
• Drain.
• Arrange onions in the bottom of a 14-inch ovenproof skillet (or divide between 2 smaller skillets).
• Layer the potatoes over onions and season with salt and pepper.
• Layer tomatoes over potatoes and place thyme on top.
• Pour in 1 cup of wine, place over medium-high heat and bring to a simmer.
• Reduce heat and simmer for 30 minutes.
• Meanwhile, preheat the oven to 350 degrees.
• Heat 1/2 teaspoon of olive oil in a large, wide pot over low heat.
• Add the shallots and saute for 5 minutes.
• Add the remaining wine and bring to a boil.
• Add clams and mussels, cover and cook until shells are opened, about 8 minutes.
• Strain; reserve the broth.
• Keep the clams and mussels warm.
• Scatter roasted garlic over tomatoes.
• Season snapper with salt and pepper and lay the fillets over the vegetables.
• Drizzle with the remaining olive oil.
• Pour 1 cup of reserved broth around the fish.
• Bake until cooked through, about 15 minutes.
• To serve, use a spatula to get underneath the fish and vegetables so that you can transfer each serving to a soup plate, without disturbing the layers.
• Garnish with the clams and mussels.
• Top with a lemon slice and the chopped parsley and serve immediately.