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1
Preheat the oven to 400 degrees.
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2
In a large saute pan, heat 1 tablespoon of the olive oil and the butter over medium-high heat.
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3
When the butter foams, add the onions, stirring to coat, and season with salt and pepper.
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4
Cook for 8 to 12 minutes, stirring occasionally, until golden.
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5
Let cool.
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6
Stack two pieces of aluminum foil that are large enough to wrap the fish in on top of one another.
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7
Fold up the sides of the foil so that it resembles a little boat.
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8
Pour the remaining 2 tablespoons olive oil into the boat and spread it over the bottom.
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9
Lay the potatoes in the boat in one layer, and season with salt and pepper.
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10
With a sharp knife, make slashes in one side of the fish about 1 1/2 inches apart, going almost to the bone, and season with salt and pepper.
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11
Repeat on the other side of the fish.
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12
Lay it on top of the potatoes.
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13
Spoon the mojo verde on top of the fish.
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14
Lay the tomatoes on top of it and spoon the rest of the mojo on them.
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15
Spoon on the caramelized onions.
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16
Pour the wine around the fish.
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17
Fold the foil over to enclose the fish, crimping the edges to seal and set on a baking sheet.
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18
Roast the fish for about 1 hour, or until cooked through (carefully open the foil to check: the fish should flake easily when tested with a fork); cooking times can vary significantly depending on the thickness and type of fish.
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19
(The baked fish can be kept warm, and still retain its moisture, for up to 30 minutes if kept wrapped.)
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20
Serve with lemon wedges and, if you like, extra mojo verde on the side.
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21
Recommended wine: A wine with soft acidity and sweetness, such as a Vouvray or an American Pinot Blanc.
