Oven Roasted Yellowtail (Snapper) and Potatoes |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
Oven roasted whole fish with potatoes, salsa,tomatoes,black olives in sherry olive oil as originaly suggested in an online site for cod modified for the two of us who like the taste of salsa ,garlic ,olives and yellowtail Ingredients:
1 -2 lb whole yellowtail red snapper, gutted, butterflied, head &tail on |
2 large yukon gold potatoes, in1/2 ' slices |
1 cup whole pitted black olives |
1 tomato (optional) |
1 cup mild salsa |
4 garlic cloves, peeled &sliced |
1 teaspoon salt |
1 teaspoon oregano |
1/8 cup sherry wine (used christian bros.) |
1/8 cup olive oil |
Directions:
1. Preheat oven to 450.
2. Bring potatoes to boil and cook until tender (12 min.)drain.
3. Make 3 evenspaced 3 long slits on each side of fish.
4. Sprinkle fish inside with salt and lay butterfly style in steep sided baking dish.
5. Surround fish with potatoes,olives,chunk tomato,garlic,oregano,top with salsa and olive oil/sherry mixture.
6. Bake approx 30 minutes or til fish flakes.Do not overbake.
|
|