Red Snapper with Tomato Confit and Tapenade

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

The Provençal-style combination of potatoes, tomatoes, and tapenade is sheer delight, and perhaps the most difficult aspect is to avoid eating the Tomato Confit as soon as you make it. The self-denial is worth it, however.

No side dish is necessary. For a starter, consider Tomato Towers with Basil, Leek Terrine, or Garlic Soup.