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1
Rinse the fish well under cold running water and pat dry on both sides as well as inside the cavity.
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2
Make several slits about 1/3-inch deep on both sides of the fish.
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3
Place the fish in a non-reactive shallow dish or platter and pour the lime juice over the fish.
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4
Set aside while you continue with the preparations.
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5
Preheat the oven to 375u00b0F.
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6
Rub the bottom of a shallow glass or ceramic dish large enough to hold the fish with 2 tablespoons of the olive oil.
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7
Saute 1/2 of the onion slices and 1/2 of the pepper slices in 2 tablespoons olive oil and then place along the bottom of the baking dish.
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8
Tear 2 of the bay leaves into small pieces and sprinkle over the vegetables.
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9
Drizzle with 2 tablespoons more of the remaining Spanish olive oil and season with salt, black pepper, to taste, and crushed red pepper flakes.
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10
Place the fish on top of the sliced vegetables.
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11
Using a mortar and pestle, combine the garlic, kosher salt and oregano and mash to form a paste. (We used a small food processor.).
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12
Spread the garlic paste inside the cavity of the fish and into the slits on top.
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13
Place the remaining bay leaf inside the cavity of the fish.
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14
In the same small bowl that you used to make the garlic paste, combine the tomato puree and vinegar and stir to combine.
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15
Pour this tomato mixture all over the fish.
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16
Top with the remaining onion and pepper slices and drizzle the remaining olive oil and the wine over the top.
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17
Season again with salt and black pepper, cover the dish loosely with aluminum foil, and bake until the fish flakes easily when pierced with a fork, 45 to 50 minutes.
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18
Garnish with the parsley and serve hot or warm, with the pan juices drizzled over all.
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19
Serve with white fluffy rice, ripe plantains and a nice leafy salad & vinegar & Olive oil dressing, a loaf of hot Cuban or Italian bread to sop up all the sauce and a nice bottle of wine.
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20
Enjoy!
