Roasted Yellowtail Snapper Olives and Tomatoes

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Roasted Yellowtail Snapper Olives and Tomatoes
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  • 4 serving ServingsServings

Ingredients

  • 1 yellowtail snapper cleaned and scaled, with skin on about 3 pounds
  • 1 tsp. salt
  • 2 Idaho Potatoes (90 count). peeled and cut into 1/2 -inch-thick slices
  • 3 medium tomatoes, halved and sliced
  • 1 C. pitted alphonso or nicoise black olives
  • 1 Tsp. chopped oregano leaves
  • 1/4 C. olive oil
  • 4 Cloves garlic, sliced
  • 1/4 C. dry sherry
  • Salt and pepper to taste

Preparation

Preparation

1 Preheat the oven to 450° F.

2 Make three slits, about 4 inches long, along each side of the yellowtail, about 3 inches apart.

3 Sprinkle with salt, and place in a deep-sided baking dish. Place remaining ingredients, including potatoes, in mixing bowl and mix well. Pour all around the yellowtail.

4 Bake until the fish flakes easily, 30 to 35 minutes.

5 Remove the dish from the oven. Divide fish and vegetables among plates. If desired, garnish with chopped parsley.

Source:

Idaho Potato Commission Recipe compliments of Chef Douglas Rodriguez of Patria, Los Angeles, CA.