Oven Roasted Yellowtail Snapper And Potatoes Recipes

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OVEN BAKED WHOLE YELLOWTAIL SNAPPER



Oven Baked Whole Yellowtail Snapper image

It takes almost no time to prepare this tasty Oven Baked Whole Yellowtail Snapper for your family. Juicy and flaky on the inside, and deliciously crispy and seasoned on the outside. The perfect combination!

Categories     Dinner Recipes

Time 45m

Number Of Ingredients 11

2 large whole snapper fish or similar mild-tasting white fish (ask your fishmonger to clean, gut and scale the fish for you or do it yourself)
4 Tbsp. melted butter
1 tsp. garlic powder
1 tsp Italian seasoning
1 tsp. paprika
3 Tbsp. squeezed lemon juice
sea salt and pepper to taste
2 Tbsp. minced garlic
lemon slices
dry parsley
fresh parsley or your favorite herb

Steps:

  • Rinse and pat dry fish.
  • Make 3 slits or more on both sides of the fish.
  • Make a seasoning mix by combining: melted butter, sea salt, pepper, garlic powder, Italian seasoning, and squeezed lemon juice.
  • Mix well and adjust to taste.
  • Place fish on a lightly oiled foil-lined baking sheet.
  • Brush fish with seasoning mix on both sides, inside the cavity, and inside the slits.
  • Insert fresh minced garlic or sliced onion and lemon slices inside the fish cavity.
  • Insert lemon slices into the slits.
  • Dust with additional paprika, salt, and dry parsley.
  • Bake in the preheated to 400°F oven for about 30 minutes or until fish flakes easily.
  • Drizzle with lemon juice and dripping from the seasoning. Garnish with fresh herbs (parsley) and serve.

OVEN ROASTED YELLOWTAIL (SNAPPER) AND POTATOES



Oven Roasted Yellowtail (Snapper) and Potatoes image

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

Provided by Chez 4411 chef

Categories     One Dish Meal

Time 40m

Yield 4 cups, 2 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 450.
  • Bring potatoes to boil and cook until tender (12 min.)drain.
  • Make 3 evenspaced 3" long slits on each side of fish.
  • Sprinkle fish inside with salt and lay butterfly style in steep sided baking dish.
  • Surround fish with potatoes,olives,chunk tomato,garlic,oregano,top with salsa and olive oil/sherry mixture.
  • Bake approx 30 minutes or til fish flakes.Do not overbake.

Nutrition Facts : Calories 660.7, Fat 24.1, SaturatedFat 3.5, Cholesterol 84.1, Sodium 2682.2, Carbohydrate 46.5, Fiber 7.1, Sugar 5.9, Protein 52.4

BAKED SNAPPER WITH POTATOES, OREGANO AND WHITE WINE



Baked Snapper With Potatoes, Oregano and White Wine image

Make and share this Baked Snapper With Potatoes, Oregano and White Wine recipe from Food.com.

Provided by txzuckerbaeckerin

Categories     Potato

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

3 russet potatoes, peeled, cut into scants (about 2 1/4 lb)
1/2 cup olive oil
3 garlic cloves, minced
1 1/2 tablespoons fresh oregano, chopped
1 teaspoon salt
1/4 teaspoon red pepper, crushed
3/4 cup dry white wine
1/4 cup water
4 (5 -6 ounce) red snapper fillets (3/4-inch thick)
4 tablespoons fresh parsley, chopped

Steps:

  • Preheat the oven to 450°F.
  • Slightly overlap the sliced potatoes in a 9X13 metal pan.
  • Mix oil, garlic, oregano, 1 tsp salt and the crushed red pepper in a bowl.
  • Pour over potatoes.
  • Pour wine and 1/4 c water over the potatoes.
  • Cover with aluminum foil and bake for 20 minutes.
  • Uncover and bake until the potatoes are tender, about another 35 minutes.
  • Place fish on top of potatoes.
  • Drizzle with remaining 1/4 c oil.
  • Sprinkle with salt, pepper and 2 tbsp parsley.
  • Bake uncovered until fish is opaque in the center, about 18 minutes.
  • Sprinkle with the remaining 2 tbsp parsley and serve.

Nutrition Facts : Calories 585.4, Fat 29.7, SaturatedFat 4.3, Cholesterol 66.5, Sodium 677.2, Carbohydrate 30.3, Fiber 3.9, Sugar 1.8, Protein 40.8

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