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Roasted Yellowtail Snapper Olives and Tomatoes

 

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Roasted Yellowtail Snapper Olives and Tomatoes
 

 

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Recipe

Roasted Yellowtail Snapper Olives and Tomatoes

Times

  • Prep Time : 10 min
  • Cook Time : 35 min
  • Ready Time : 45 min

Servings

4 serving s

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

Directions

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.

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comments

 

One Response to Roasted Yellowtail Snapper Olives and Tomatoes

  1. avatar says: lhodd

    For the oregano, is it a tablespoon or teaspoon? I noticed the “T” is capitalized, so I thought it might be a tablespoon, although “tsp.” usually means teaspoon. Pls. advise. Thanks.

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