Share |

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.

At a glance
Main Ingredient
Seafood
Cuisine Type
American
Menu Part
Entrée
Serves
4
Yield: 4

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

Methods/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.

Related Terms:

Seafood, American, Entrée

Advertisement

Advertisement

Comments

Login or register to post comments