Ingredients for Oven Roasted Yellowtail Snapper And Potatoes
- Red Snapper
- Yukon Gold Potatoes
- Pitted Black Olives
- 1/2 cup cherry or grape tomatoes, halved
- Mild Salsa
- Garlic Cloves
- Salt and pepper to taste
- Oregano
- Sherry Wine
- Olive Oil
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How to Make Oven Roasted Yellowtail Snapper And Potatoes
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together olive oil, sherry, minced garlic, salt, and pepper.
- Place potatoes in a single layer in a baking dish.
- Season potatoes with salt and pepper.
- Drizzle potatoes with half of the olive oil mixture.
- Place the cleaned yellowtail snapper on top of the potatoes.
- Rub the snapper with the remaining olive oil mixture, ensuring it's well coated.
- Stuff the snapper cavity with half of the cherry tomatoes, olives and fresh herbs (if using).
- Spoon the salsa evenly over the snapper and remaining potatoes.
- Arrange the rest of the cherry tomatoes and olives around the fish.
- Roast for 30-40 minutes, or until the snapper is cooked through and the potatoes are tender. Internal temperature of the fish should reach 145°F (63°C).
- Let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
111 g
Sugar
23g
Fat
17g
Carbs
15g
