Roasted Yellowtail with Potatoes and Mixed Mushrooms

Our Roasted Yellowtail with Potatoes and Mixed Mushrooms is not your typical fish meal. It is however, one of the most delicious! Adding chimichurri sauce provides a perfect blend of flavors. Follow the instructions below for a new family dinner experience! 


2 Wixter Australian Yellowtail Fillets 
4 Tablespoons of Olive Oil (divided)
1 Pound of Baby Potatoes (halved if larger)
1 Pound Mixed Mushrooms (such as shiitake, oysters and cremini). Woody stems removed. 
2 Cloves of Garlic 
4 Springs tof Thyme 
Salt and Pepper 

2 Tablespoons of Parsley (chopped)
2 Tablespoons of Mint (chopped)
1 Tablespoons of Oregano (chopped)
1 Clove of Garlic (grated)
2 Tablespoons of Red Wine Vinegar 
1/4 Cup of Olive Oil 


STEP 1: Preheat oven to 450°. Place a cast iron pan in the oven while it’s preheating. In a large bowl mix baby potatoes, mixed mushrooms, olive oil, grated garlic, thyme leaves and salt and pepper. When the oven and pan are preheated, add the potatoes and mushrooms to the pan and roast for 20 minutes. 
STEP 2: While the potatoes are roasting, mixed the chimichurri and set aside. 
STEP 3: Heat a skillet over medium high heat and add avocado oil until shimmering. 
STEP 4: Season the yellowtail on both sides with salt and pepper. 
STEP 5: Place the fish skin side down and cook for 4 minutes. With a spatula flip the fish and cook another 3-4 minutes depending on thickness and when the fish registers at 145° with a thermometer. 
STEP 6: Serve yellowtail with the roasted potatoes and mushrooms and chimichurri sauce.