Roasted Yellowtail Snapper Olives and Tomatoes
- Duration
- Cook Time
- Prep Time
- 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.
