Recipe: Roasted Red Snapper with Green Sauce (Pescado con Salsa Verde)

ROASTED RED SNAPPER WITH GREEN SAUCE
(PESCADO CON SALSA VERDE)

1 (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
FOR THE GREEN 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 Tbsp. 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 degrees F.

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.

TO FINISH THE DISH:
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