PARGO AL HORNO A LA VISZCAINA (BAKED WHOLE SN

      Title: PARGO AL HORNO A LA VISZCAINA (BAKED WHOLE SN
  Categories: Fish, Cuba, Update
       Yield: 4 Servings
  
       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 sl Lemon
     1/4 c  Spanish olive oil
       5    Cloves garlic, minced
 
 MMMMM----------------------FOR THE SOFRITO---------------------------
     1/4 c  Spanish olive oil
       1 sm Onion, finely chopped
     1/2 sm Green bell pepper,
            -seeded and finely chopped
       2 c  Peeled, seeded, and chopped
            -fresh, ripe tomatoes,
            -or drained and chopped
            -canned whole tomatoes
     1/2 c  Chopped, drained pimiento
            -stuffed green olives
     1/2 ts Salt
     1/4 ts Dried oregano
     1/2 c  Dry white wine or dry sherry
            Black pepper to taste
            -or dashes of Tabasco sauce
 
 MMMMM--------------------TO COMPLETE THE DISH-------------------------
       2 tb Spanish olive oil
       4 md All-purpose potatoes,
            -peeled and sliced into
            -very thin rounds
            Salt
            Black pepper
     1/4 c  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
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