Roasted Yellowtail Snapper with Idaho Potatoes, Olives, and Tomatoes
A fish dish that looks good and tastes even better. Ease of preparation, simple ingredients and great flavor will make this a favorite.
1 yellowtail snapper (about 3 lb.), cleaned and scaled, with skin on
1 tsp. salt
2 Idaho potatoes, peeled and cut into 1⁄2-in. thick slices
3 med. tomatoes, halved and sliced
1 cup pitted alphonso or niçoise black olives
1 tsp. chopped oregano leaves
1⁄4 cup olive oil
4 cloves garlic, sliced
1⁄4 cup dry sherry
Salt and pepper, to taste
Chopped parsley, if desired
1. Preheat oven to 450ºF.
2. Make 3 slits, about 4-in. long, along each side of the yellowtail, about 3-in. apart. Sprinkle with the 1 tsp. salt and place in a deep-sided baking dish.
3. In a large bowl, mix together all the remaining ingredients except the parsley (from the potatoes through the salt and pepper). Pour all around the yellowtail in the baking dish.
4. Bake until the fish flakes easily, about 30-35 min. Divide fish and vegetables among plates. If desired, garnish with fresh parsley.