Page 109 - Wits' Cookbook
P. 109

Baked Snapper with Green SauceSubmitted by: Michelle MulcaheyINGREDIENTSOne 4 to 6 lb snapper, striped bass or sea bass, cleaned and prepared for baking (can be served with or without head and tail le  on.)SAUCE2 cloves of garlic, finely chopped1 bunch of fresh parsley, stems removed and finely chopped1⁄4 cup of white vinegar1 cup of pure Spanish olive oil1⁄2 tsp of salt1⁄2 tsp of black pepper, or to tasteJuice of 3 limes2 tbsp of brine-packed Spanish capers, drained, for garnish2 large eggs, hard-boiled and coarsely chopped, for garnish1⁄2 cup of halved, drained pimento-stu ed green olives, for garnishDIRECTIONS• Wash the fish thoroughly, pat dry with paper towels, and place on a nonreactive platter. Season with salt and pepper, pour the lime juice over the fish, and refrigerate, covered for 1 hour.• Preheat the oven to 400˚F. Place the fish in a large roasting pan lined with aluminum foil. (If tail is included, cover with foil) Drizzle fish with olive oil, and bake, uncovered, until it flakes easily, 45 minutes to 1 hour.• To prepare the green sauce, in a food processor fitted with a steel blade or in a blender, process the garlic, parsley, oil, vinegar, salt and pepper until smooth, and set aside• When the fish is done, remove it from the oven, transfer it to a large platter, and carefully remove the top skin.• In a small saucepan over low heat, heat the green sauce until heated through, 3 to 5 minutes, and pour it over the fish. Garnish with the capers, eggs and olives, and serve immediately.MAIN DISHES109

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