Name: Roasted Yellowtail Snapper Olives and Tomatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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

Roasted Yellowtail Snapper Olives and Tomatoes

Prep Time 10

Cook Time 35

Total Time 45

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Servings

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

Instructions

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.