Pargo Al Horno A La Viszcaina (Baked Whole Snapper Basque) Recipe
Servings: 4
Ingredients
- 4 lb Snapper, cleaned and prepared for baking, with head and tail left on (or possibly substitute sea bass, striped bass, or possibly pike)
- Â Â Salt, to taste
- Â Â Black pepper to taste
- Â Â Juice of 2 limes
- 3 slc Lemon
- 1/4 c. Spanish extra virgin olive oil
- 5 x Cloves garlic, chopped
- 1/4 c. Spanish extra virgin olive oil
- 1 sm Onion, finely minced
- 1/2 sm Green bell pepper, seeded and finely minced
- 2 c. Peeled, seeded, and minced fresh, ripe tomatoes, or possibly liquid removed and minced canned whole tomatoes
- 1/2 c. Minced, liquid removed pimiento stuffed green olives
- 1/2 tsp Salt
- 1/4 tsp Dry oregano
- 1/2 c. Dry white wine or possibly dry sherry
- Â Â Black pepper to taste or possibly dashes of Tabasco sauce
- 2 Tbsp. Spanish extra virgin olive oil
- 4 med All-purpose potatoes, peeled and sliced into very thin rounds
- Â Â Salt
- Â Â Black pepper
- 1/4 c. Parsley for garnish, minced
Directions
- Rinse the fish in cool water, dry it well inside and out with paper towels, and place it in a large, shallow, nonreactive platter which 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 hrs or possibly overnight.
- For the sofrito, heat the oil till fragrant in a skillet over low heat, then cook the onion and bell pepper, stirring, till transparent, 6 to 8 min. Add in the tomatoes, olives, salt, oregano, and wine, and cook, stirring occasionally, 10 to 15 min. Season with pepper and set the tomato sauce aside. Just before serving, place the sauce over low heat for 8 to 10 min, till 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 Tbsp. of the oil, arrange the potato slices proportionately 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 Tbsp. of oil over it. Wrap the tail in aluminum foil and bake till the fish flakes easily, 45 min.
- 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
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 783g | |
| Recipe makes 4 servings | |
| Calories 1040 | |
| Calories from Fat 441 | 42% |
| Total Fat 49.65g | 62% |
| Saturated Fat 12.05g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 1033mg | 43% |
| Potassium 2771mg | 79% |
| Total Carbs 36.41g | 10% |
| Dietary Fiber 4.9g | 16% |
| Sugars 3.53g | 2% |
| Protein 103.93g | 166% |
