Snapper with Italian sausages

Ingredients:

• 450 g small Yukon Gold potatoes, cut into 4 pieces
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, grated
• 2 Italian sausages (about 170 g), cut into 1 cm pieces.
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 pickled hot cherry peppers, seeded and chopped + 2 tbsp brine
• 0.5 cups dry white wine
• 3/4 cup lightly salted chicken broth
• 1 sprig of rosemary
• 700 g red snapper fillet, cut into 8 pieces (make a few cuts in the skin)
• Chopped fresh parsley, for serving

Preparation:

1. Place the baking sheet in the oven and preheat to 260°C. Toss the potatoes with 2 tablespoons of olive oil, 0.5 teaspoon of salt, a few turns of the black peppercorns, and 1 grated garlic clove. Arrange the potatoes on the baking sheet and bake until tender, 20-25 minutes.
2. Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 6 to 8 minutes; transfer to a plate with a slotted spoon. Add the onion and bell pepper to the skillet; cook, stirring, until lightly browned, 5 to 7 minutes. Add the remaining garlic and cherry pepper; cook until softened, about 1 minute. Add the pepper brine and wine and cook, scraping up any browned bits from the bottom of the skillet, until almost completely evaporated, 1 minute. Add the chicken broth, rosemary, and a pinch of salt; bring to a simmer.
3. Season the fish with salt and black pepper. Arrange the pieces skin-side up on top of the vegetables in the pan. Scatter the sausage around the fish. Reduce the heat to maintain a gentle simmer, cover, and simmer until the fish is cooked through, 5-6 minutes.
4. Divide the sausage, vegetables, and fish among plates; discard the rosemary. Serve with potatoes. Sprinkle with parsley.