Pargo al horno a la viszcaina (baked whole sn
Yield: 4 Servings
Ingredients:
- 4 lb Snapper
Instructions:
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 1/4 c Spanish olive oil 5 Cloves garlic minced MMMMM----------------------FOR THE SOFRITO--------------------------- 1/4 c Spanish olive oil 1 sm Onion finely chopped 1/2 sm Green bell pepper -seeded and finely chopped 2 c Peeled seeded and chopped -fresh ripe tomatoes -or drained and chopped -canned whole tomatoes 1/2 c Chopped drained pimiento -stuffed green olives 1/2 ts Salt 1/4 ts Dried oregano 1/2 c Dry white wine or dry sherry Black pepper to taste -or dashes of Tabasco sauce MMMMM--------------------TO COMPLETE THE DISH------------------------- 2 tb Spanish olive oil 4 md All-purpose potatoes -peeled and sliced into -very thin rounds Salt Black pepper 1/4 c 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
