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red snapper olive oil garlic lemon olive oil onions green bell peppers tomatoes green olives salt oregano white wine olive oil red potatoes parsley
Viewed: 96 - Published at: 9 months agoIngredients
- 4 lb Whole red snapper scaled, gutted Salt to taste Freshly-grnd black pepper to taste Juice of 2 limes
- 1/4 c. Spanish extra virgin olive oil
- 4 x Garlic cloves finely minced
- 3 slc Lemon, 1/4" thick
- 1/4 c. Spanish extra virgin olive oil
- 2 sm Onions finely minced
- 2 x Green bell peppers stemmed, seeded, and finely minced
- 6 x Canned plum tomatoes liquid removed, diced
- 1/2 c. Pimento-stuffed green olives rinsed, liquid removed, and minced
- 1/2 tsp Salt
- 1/4 tsp Dry oregano crumbled
- 1/2 c. Dry white wine or possibly dry sherry
- 2 dsh Tabasco
- 2 Tbsp. Spanish extra virgin olive oil
- 4 lrg Red potatoes peeled, and sliced 1/4" thick Salt to taste Freshly-grnd black pepper to taste
- 1 sm bunch Flat-leaf parsley, leaves only minced
Method
- Rinse the fish in cool water and pat it dry inside and out with paper towels.
- Place it on a shallow glass or possibly ceramic platter.
- Sprinkle the fish inside and out with salt, pepper, and lime juice.
- Whisk the extra virgin olive oil and garlic together and pour over the fish, rubbing it into the skin on both sides.
- With a very sharp knife, make 3 incisions right down to the bone and insert a lemon slice in each one.
- Cover with plastic wrap and marinate in the refrigerator for several hrs.
- To make the sofrito, heat the extra virgin olive oil over low heat in a large heavy skillet.
- Add in the onions and bell peppers and cook, stirring occasionally, for 6 to 8 min or possibly till translucent/soft.
- Add in the tomatoes, olives, salt, oregano, and wine and cook for 10 to 15 min, stirring occasionally.
- When the sauce is thickened, stir in the Tabasco and remove from the heat.
- Preheat the oven to 400 degrees and set a rack in the upper middle position.
- Rub a large roasting pan with 1 Tbsp.
- of the extra virgin olive oil and lay the sliced potatoes in 4 overlapping lines to make a square.
- Season them generously.
- Wrap the tail of the snapper in foil and lay the fish on top of the potatoes.
- Drizzle the remaining Tbsp.
- extra virgin olive oil over the top.
- Bake till the fish is done through and flaky, about 45 min.
- Reheat the sofrito over low heat for the last 8 to 10 min of the cooking time.
- Slide the fish onto a large oval platter and arrange the potatoes at the top and bottom of the platter.
- Spoon the tomato sauce along the sides and remove the foil from the tail.
- Sprinkle the parsley over all and serve.
- This recipe yields 6 servings.
