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1
Rinse the fish in cool water and pat it dry inside and out with paper towels.
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2
Place it on a shallow glass or possibly 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 extra virgin 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 hrs.
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7
To make the sofrito, heat the extra virgin olive oil over low heat in a large heavy skillet.
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8
Add in the onions and bell peppers and cook, stirring occasionally, for 6 to 8 min or possibly till translucent/soft.
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9
Add in the tomatoes, olives, salt, oregano, and wine and cook for 10 to 15 min, 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 Tbsp.
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13
of the extra virgin olive oil and lay the sliced potatoes in 4 overlapping lines to make a square.
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14
Season them generously.
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15
Wrap the tail of the snapper in foil and lay the fish on top of the potatoes.
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16
Drizzle the remaining Tbsp.
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17
extra virgin olive oil over the top.
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18
Bake till the fish is done through and flaky, about 45 min.
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19
Reheat the sofrito over low heat for the last 8 to 10 min of the cooking time.
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20
Slide the fish onto a large oval platter and arrange the potatoes at the top and bottom of the platter.
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21
Spoon the tomato sauce along the sides and remove the foil from the tail.
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22
Sprinkle the parsley over all and serve.
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23
This recipe yields 6 servings.
