Red snapper takes to Mediterranean flavors extremely well. Serve this dish over risotto, or, regular cooked rice to save time and effort.

Roast the tomatoes, artichokes, capers and olives. In a shallow baking dish, combine everything and drizzle with olive oil. Smash 4 cloves of garlic and take a couple fresh sprigs of oregano and add to the dish. Roast at 425 for 25 minutes. Season with salt and black pepper, set aside.

Make the risotto. Heat 1 tbsp of olive oil and toss in minced shallots. Once translucent, throw in 1 tbsp of butter and 1 cup of arborio rice and 2 tsp of dried oregano. Lightly toast the rice and then begin adding 1 ladle full of chicken broth to the pan at a time. Allow the broth to absorb completely before adding another. Repeat this process while stirring constantly until 4 cups of chicken broth have been added. The broth should be simmering when added. Lastly, add 1/3 cup of freshly grated parmesan cheese, 1 more tbsp of butter and season with fresh cracked black pepper.

Shallow poach the red snapper. In a pan combine 1 cup of water, 1/4 cup of dry white wine, 2 tbsp olive oil, a splash of olive brine, 2 bay leaves, a few fresh sprigs of oregano, a few fresh sprigs of dill, capers, sliced shallot, sliced lemon, and whole black peppercorns. Bring to a simmer and simmer for 10 minutes, add the red snapper filets, cover and turn off the heat. Poach for 10-12 minutes.

Plate the risotto with a filet of red snapper and top with roasted veggies. Garnish with fresh dill and feta cheese and balsamic glaze.