Recipe: Pargo Al Horno a La Viszcaina (Baked Whole Snapper Basque)

Pargo Al Horno a La Viszcaina (Baked Whole Snapper Basque)

4 lb 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 slc Lemon
1/4 cup Spanish olive oil
5 Cloves garlic, minced

FOR THE SOFRITO
1/4 cup Spanish olive oil
1 sm Onion, finely chopped
1/2 sm Green bell pepper, seeded and finely chopped
2 cup Peeled, seeded, and chopped fresh, ripe tomatoes, or drained and chopped canned whole tomatoes
1/2 cup Chopped, drained pimiento stuffed green olives
1/2 tsp Salt
1/4 tsp Dried oregano
1/2 cup Dry white wine or dry sherry
Black pepper to taste or dashes of Tabasco sauce

TO COMPLETE THE DISH
2 tbl Spanish olive oil
4 med All-purpose potatoes, peeled and sliced into very thin rounds
Salt
Black pepper
1/4 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