Recipe - Pargo Al Horno A La Viszcaina (Baked Whole Snapper Basque)

4 pound Snapper, cleaned
and prepared for baking,
with head and tail left
on (or substitute sea
bass, striped bass,
or pike)
Salt; to taste
Black pepper to taste
Juice of 2 limes
3 sl Lemon
One fourth cup Spanish olive oil
5 Cloves garlic, minced

FOR THE SOFRITO
One fourth cup Spanish olive oil
1 small Onion, finely chopped
One half small Green bell pepper,
seeded and finely chopped
2 cup Peeled, seeded, and chopped
fresh, ripe tomatoes,
or drained and chopped
canned whole tomatoes
One half cup Chopped, drained pimiento
stuffed green olives
One half teaspoon Salt
One fourth teaspoon Dried oregano
One half cup Dry white wine or dry sherry
Black pepper to taste
or dashes of Tabasco sauce

TO COMPLETE THE DISH
2 tablespoon Spanish olive oil
4 md Allpurpose potatoes,
peeled and cut or sliced up into
very thin rounds
Salt
Black pepper
One fourth cup Parsley for garnish, chopped

Rinse the fish in cold water, dry it well inside and out with paper
towels, and place it in a large, shallow, nonreactive platter that fits it
comfortably. Sprinkle it inside and out with salt, pepper, and lime juice.
With a sharp knife, make 3 incisions, going right down to the bone, and
insert a slice of lemon into each incision. Whisk together the oil and
garlic and pour over the fish, rubbing it into the skin. Cover and allow to
marinate in the refrigerator several hours or overnight.
For the sofrito, heat the oil until fragrant in a skillet over low heat,
then cook the onion and bell pepper, stirring, until transparent, 6 to 8
minutes. Add the tomatoes, olives, salt, oregano, and wine, and cook,
stirring occasionally, 10 to 15 minutes. Season with pepper and set the
tomato sauce aside. Just before serving, place the sauce over low heat for
8 to 10 minutes, until heated through.
Meanwhile, preheat the oven to 400 degrees and set the rack in the upper
middle position. Rub the bottom of a large baking sheet with 1 tablespoon
of the oil, arrange the potato slices evenly on the baking sheet, forming a
square, and season with salt and pepper. Place the fish on top of the
potatoes and drizzle the remaining tablespoon of oil over it. Wrap the tail
in aluminum foil and bake until the fish flakes easily, 45 minutes.
When the fish is done, carefully slide it onto a large, heated platter,
remove the foil from the tail, and arrange the potatoes around the head and
tail. Spoon the tomato sauce along the sides, sprinkle with the parsley,
and serve. Makes 4 servings

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip