Roasted Yellowtail Snapper with Potatoes, Olives and Tomatoes

Roasted Yellowtail Snapper with Potatoes, Olives and Tomatoes

Source:
Douglas Rodriguez
Formerly of - Patria
New York, NY

Yield: 4 servings

Ingredients:

Directions:

  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.