Roasted Yellowtail Snapper with Idaho Potatoes, Olives, and Tomatoes

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

A fish dish that looks good and tastes even better. Ease of preparation, simple ingredients and great flavor will make this a favorite.

Ingredients

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

Steps

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.

More From FoodService Director

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

Ideas and Innovation
iris camera

Biometric payment technologies such as finger and palm scanning are slowly emerging in foodservice operations, including the University of Maryland’s transition last fall. But the future may be leaning toward a more hands-off approach.

George Mason University in Fairfax, Va., was looking to speed up its meal-swiping process alongside a new unlimited dining plan. Iris cameras , which take a photograph of an eye that is converted into data that cannot revert back to a photograph, won out.

Danny Anthes, senior manager of information technology, says two factors stood out in...

FSD Resources