Baked Whole Snapper Basque Style

Recipe Ingredients

4 lbs	1816g / 64oz	Whole red snapper - scaled, gutted
		Salt - to taste
		Freshly-ground black pepper - to taste
		Juice of 2 limes
1/4 cup	59ml	Spanish olive oil
4		Garlic cloves - finely chopped
3		Lemon, 1/4" thick
		Sofrito
1/4 cup	59ml	Spanish olive oil
2 cups	125g / 4.4oz	Onions - finely chopped (small)
2		Green bell peppers - stemmed, seeded, and finely chopped
6		Canned plum tomatoes - drained, diced
1/2 cup	118ml	Pimento-stuffed green olives - rinsed, drained, and chopped
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Dried oregano - crumbled
1/2 cup	118ml	Dry white wine or dry sherry
2 tablespoons	30ml	Tabasco
2 tablespoons	30ml	Spanish olive oil
4 tablespoons	60ml	Red potatoes - peeled, and (large)
		Sliced 1/4" thick
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Flat-leaf parsley, leaves only - chopped

Recipe Instructions

Rinse the fish in cold water and pat it dry inside and out with paper towels. Place it on a shallow glass or ceramic platter. Sprinkle the fish inside and out with salt, pepper, and lime juice. Whisk the 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 hours.

To make the sofrito, heat the olive oil over low heat in a large heavy skillet. Add the onions and bell peppers and cook, stirring occasionally, for 6 to 8 minutes or until translucent. Add the tomatoes, olives, salt, oregano, and wine and cook for 10 to 15 minutes, 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 tablespoon of the 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 tablespoon olive oil over the top. Bake until the fish is done through and flaky, about 45 minutes. Reheat the sofrito over low heat for the last 8 to 10 minutes 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.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6254 broadcast 05-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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