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Ingredientes
- 4 lb Whole red snapper scaled, gutted Salt to taste Freshly-grnd black pepper to taste Juice of 2 limes
- 1/4 c. Spanish extra virgin olive oil
- 4 x Garlic cloves finely minced
- 3 slc Lemon, 1/4" thick
- 1/4 c. Spanish extra virgin olive oil
- 2 sm Onions finely minced
- 2 x Green bell peppers stemmed, seeded, and finely minced
- 6 x Canned plum tomatoes liquid removed, diced
- 1/2 c. Pimento-stuffed green olives rinsed, liquid removed, and minced
- 1/2 tsp Salt
- 1/4 tsp Dry oregano crumbled
- 1/2 c. Dry white wine or possibly dry sherry
- 2 dsh Tabasco
- 2 Tbsp. Spanish extra virgin olive oil
- 4 lrg Red potatoes peeled, and sliced 1/4" thick Salt to taste Freshly-grnd black pepper to taste
- 1 sm bunch Flat-leaf parsley, leaves only minced
Direcciones
- Rinse the fish in cool water and pat it dry inside and out with paper towels. Place it on a shallow glass or possibly ceramic platter. Sprinkle the fish inside and out with salt, pepper, and lime juice. Whisk the extra virgin 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 hrs.
- To make the sofrito, heat the extra virgin olive oil over low heat in a large heavy skillet. Add in the onions and bell peppers and cook, stirring occasionally, for 6 to 8 min or possibly till translucent/soft. Add in the tomatoes, olives, salt, oregano, and wine and cook for 10 to 15 min, 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 Tbsp. of the extra virgin 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 Tbsp. extra virgin olive oil over the top. Bake till the fish is done through and flaky, about 45 min. Reheat the sofrito over low heat for the last 8 to 10 min 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.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 470g | |
| Recipe makes 6 servings | |
| Calories 428 | |
| Calories from Fat 204 | 48% |
| Total Fat 23.13g | 29% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 371mg | 15% |
| Potassium 1465mg | 42% |
| Total Carbs 49.6g | 13% |
| Dietary Fiber 6.7g | 22% |
| Sugars 7.33g | 5% |
| Protein 6.33g | 10% |
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