Baked Yellowtail Snapper with Herbs, Lemons, and Olives
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 4 whole (2-pound) yellowtail snapper, cleaned
  • 1 bunch fresh French sorrel or fresh spinach, stems removed
  • 4 stalks green onion
  • 4 lemons, sliced thin and seeded
  • 1 orange, sliced thin and seeded
  • 2 sticks unsalted butter, cut into thin pats
  • Acadiana Table Cajun Seasoning Blend, see recipe here
  • 2 (16-ounce) jars olive salad mix
Instructions
  1. Preheat the oven to 400ºF.
  2. Rinse the fish and inspect to make sure the insides are cleaned thoroughly. Remove any scales.
  3. Stuff the inside cavity with fresh herbs and green onion along with slices of lemon and orange. Place a pat of butter inside and along the top side of the fish. Place lemon slices on the top and sprinkle lightly with Cajun seasoning.
  4. On a cast-iron skillet or baking tray, add the olive salad mix and spread out evenly. Add the fish on top of the olive salad and bake uncovered for 40 minutes, or until the fish is done and flakes easily.
  5. Serve each whole fish on a platter along with the olive salad. Or optionally, carefully remove the top portion of flaky fish from the bone, and remove the center skeletal bone for convenience.
Notes
Yellowtail can be substituted with any flaky white fish such as red snapper, flounder, or trout. My recipe calls for one fish per person, but there is lots of meat (about 12 ounces) on a 2-pound trout, so feel free to share each fish as two portions. Olive salad mix is readily available in Louisiana, but elsewhere may be elusive. Buy it online at Cajungrocer.com or make your own olive salad mix with my recipe here. Another readily available option is to purchase a jar of sweet Italian giardiniera salad and pulse it in your food processor until pulverized into small chunks. Fresh sorrel is not always available so feel free to use fresh spinach.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=19060