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Alfred Portale's Red Snapper With Potatoes and Onions

['3 tablespoons extra-virgin olive oil', '1/2 pound Red Bliss potatoes, thinly sliced', '1/4 medium yellow onion, thinly sliced', '6 garlic cloves, sliced', '4 sprigs thyme', '4 small sprigs rosemary', '4 red snapper fillets (6 ounces each)', '12 thin slices lemon', '1 cup dry white wine', '3/4 cup bottled clam broth', '3 canned Roma tomatoes, diced', '1/3 cup pitted kalamata olives, chopped', '3 tablespoons chopped parsley', 'Juice of 1 lemon']

Heat oven to 400°. In a 10" ovensafe skillet over medium heat, heat oil. Add potatoes; cover and cook until tender, 10 minutes. Add onion, garlic, thyme and rosemary; season with salt and freshly ground black pepper. Cover and cook until vegetables soften, 5 minutes. In skillet, form potato mixture into four mounds. Season fish with salt and black pepper; place a fillet on each mound and top with lemon slices. Increase heat to high; when pan sizzles, add wine and cook until liquid reduces by half, 2 minutes. Add broth; bring sauce to a boil. Cover and bake, 8 minutes. Remove fish and vegetables and transfer to 4 plates; reserve broth in pan. Return pan to stove top over high heat and reduce broth, 1 to 2 minutes. Add tomatoes, olives, parsley and juice to taste; cook until sauce is thick, 10 minutes. Drizzle over fillets.

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