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Red Snapper Baked With Potatoes
(Besugo Al Horno)
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| What You Need: |
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2 two-pound red snappers, cleaned but with heads and tails left on, or substitute any firm white fish
1½ teaspoons salt
1 lemon, cut into 6 wedges
2 small black olives
¾ cup soft crumbs made from French or Italian bread, pulverized in a blender or with a fork
1 teaspoon finely chopped garlic
1 tablespoon finely chopped parsley
2 tablespoons paprika
3 medium-sized boiling potatoes, peeled and cut into ¼-inch rounds
Freshly ground black pepper
1 cup water
½ cup olive oil
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| How To Cook: |
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1. Preheat the oven to 350°F. Wash the fish under cold running water and pat them dry, inside and out, with paper towels. Sprinkle the fish with 1 teaspoon of the salt, then place them side by side on a board or plate.
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2. With a small, sharp knife, score each fish, by making three crosswise parallel cuts about ¼ inch deep, 2 inches long and 1½ inches apart. Insert a wedge of lemon skin side up in each cut. Insert a black olive in the exposed eye socket of each fish.
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3. In a small bowl, combine the bread crumbs, garlic, parsley and paprika. Spread the potato slices evenly on the bottom of a 16-by-10-by-2-inch baking serving dish.
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4. Sprinkle them with the remaining ½ teaspoon of salt and a few grindings of pepper and place the fish side by side on top. Pour the water down the side of the baking dish and pour the olive oil over the fish. Sprinkle them evenly with the bread-crumb mixture.
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5. Bake in the middle of the oven for 30 minutes, or until the fish feels firm when pressed lightly with a finger and the potatoes beneath them are done. Serve at once, directly from the baking dish.
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