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1
Rinse the fish in cold water and pat it dry inside and out with paper towels.
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2
Place it on a shallow glass or ceramic platter.
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3
Sprinkle the fish inside and out with salt, pepper, and lime juice.
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4
Whisk the olive oil and garlic together and pour over the fish, rubbing it into the skin on both sides.
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5
With a very sharp knife, make 3 incisions right down to the bone and insert a lemon slice in each one.
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6
Cover with plastic wrap and marinate in the refrigerator for several hours.
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7
To make the sofrito, heat the olive oil over low heat in a large heavy skillet.
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8
Add the onions and bell peppers and cook, stirring occasionally, for 6 to 8 minutes or until translucent.
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9
Add the tomatoes, olives, salt, oregano, and wine and cook for 10 to 15 minutes, stirring occasionally.
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10
When the sauce is thickened, stir in the Tabasco and remove from the heat.
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11
Preheat the oven to 400 degrees and set a rack in the upper middle position.
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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.
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13
Season them generously.
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14
Wrap the tail of the snapper in foil and lay the fish on top of the potatoes.
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15
Drizzle the remaining tablespoon olive oil over the top.
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16
Bake until the fish is done through and flaky, about 45 minutes.
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17
Reheat the sofrito over low heat for the last 8 to 10 minutes of the cooking time.
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18
Slide the fish onto a large oval platter and arrange the potatoes at the top and bottom of the platter.
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19
Spoon the tomato sauce along the sides and remove the foil from the tail.
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20
Sprinkle the parsley over all and serve.
