Roasted Yellowtail Snapper with Potatoes, Olives and Tomatoes | Idaho Potato Commission

Ingredients

• 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