Pescado con Salsa Verde

One 4 to 6 lb. snapper, sriped bass or sea bass,
cleaned and prepared for baking, with head and tail left on
salt and pepper to taste
juice of 3 limes
1/4 cup of Spanish Olive oil

Sauce:

2 cloves garlic
1 bunch fresh parsley, stems removed and finely chopped
3/4 cup Spanish olive oil
1/4 cup white wine vinegar
salt and pepper to taste

To complete the dish:

2 T. brine-packed Spanish capers, drained, for garnish
2 large eggs, hard boiled and coarsely chopped, for garnish
1/2 cup halved, drained pimiento-stuffed green olives for garnish

Wash the fish thoroughly, pat dry with papertowels, and place on a non-reactive
platter. Season with salt and pepper, pour over the lime juice and refrigerate, covered, 1 hour.
Preheat oven to 400. Place the fish in a large roasting pan lined with aluminum foil, cover its tail with foil, drizzle it with olive oil and bake uncovered, until it flakes easily, 45 minutes to 1 hour.
To prepare the green sauce, in a food processor fitted with a steel blade or in a blender, process the garlic, parsley, oil, vinegar, salt, and pepper until smooth and set aside.
When the fish is done, remove it from the oven, transfer it to a large platter, and carefully remove the top skin.
In a small saucepan over low heat, heat the green sauce until heated through, 3 to 5 minutes, and pour it over the fish. Garnish with capers, eggs and olives and serve immediately.

Makes 4 to 6 servings.