Oven Roasted Yellowtail (Snapper) And Potatoes

• 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 tomatoes (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

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.

red snapper, gold potatoes, black olives, tomatoes, salsa, garlic, salt, oregano, sherry wine, olive oil

Taken from www.food.com/recipe/oven-roasted-yellowtail-snapper-and-potatoes-288483 (may not work)