Roasted Yellowtail Snapper with Potatoes, Olives and Tomatoes


  • 1 yellowtail snapper cleaned and scaled, with skin on about 3 pounds
  • 1 teaspoon salt
  • 2 Idaho® Potatoes (90 count). peeled and cut into 1/2 -inch-thick slices
  • 3 medium tomatoes, halved and sliced
  • 1 cup pitted alphonso or nicoise black olives
  • 1 teaspoon chopped oregano leaves
  • 1/4 cup olive oil
  • 4 cloves garlic, sliced
  • 1/4 cup dry sherry
  • Salt and pepper to taste


  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.
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Yield: 4 servings

Douglas Rodriguez
Formerly of - Patria
New York, NY

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