Baked Whole Snapper Basque Style
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
52
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
1
Salt2 tbsps
Spanish Olive Oil4 cloves
Garlic (finely chopped)2 small
Onion (finely chopped)1 cup
White Wine (dry)Directions:
1
Rinse the fish in cold water and pat it dry inside and out with paper towels
2
Place it on a shallow glass or ceramic platter
3
Sprinkle the fish inside and out with salt, pepper, and lime juice
4
Whisk the olive oil and garlic together and pour over the fish, rubbing it into the skin on both sides
5
With a very sharp knife, make 3 incisions right down to the bone and insert a lemon slice in each one
6
Cover with plastic wrap and marinate in the refrigerator for several hours
7
To make the sofrito, heat the olive oil over low heat in a large heavy skillet
8
Add the onions and bell peppers and cook, stirring occasionally, for 6 to 8 minutes or until translucent
9
Add the tomatoes, olives, salt, oregano, and wine and cook for 10 to 15 minutes, stirring occasionally
10
When the sauce is thickened, stir in the Tabasco and remove from the heat
11
Preheat the oven to 400 degrees and set a rack in the upper middle position
12
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
13
Season them generously
14
Wrap the tail of the snapper in foil and lay the fish on top of the potatoes
15
Drizzle the remaining tablespoon olive oil over the top
16
Bake until the fish is done through and flaky, about 45 minutes
17
Reheat the sofrito over low heat for the last 8 to 10 minutes of the cooking time
18
Slide the fish onto a large oval platter and arrange the potatoes at the top and bottom of the platter
19
Spoon the tomato sauce along the sides and remove the foil from the tail
20
Sprinkle the parsley over all and serve