| 4 | lb | Snapper, cleaned and prepared for baking, with head and tail left on (or substitute sea bass, striped bass, or pike) |
| | Salt; to taste |
| | Black pepper to taste |
| | Juice of 2 limes |
| 3 | sl | Lemon |
| 1/4 | c | Spanish olive oil |
| 5 | | Cloves garlic, minced |
| | FOR THE SOFRITO |
| 1/4 | c | Spanish olive oil |
| 1 | sm | Onion, finely chopped |
| 1/2 | sm | Green bell pepper, seeded and finely chopped |
| 2 | c | Peeled, seeded, and chopped fresh, ripe tomatoes, or drained and chopped canned whole tomatoes |
| 1/2 | c | Chopped, drained pimiento stuffed green olives |
| 1/2 | ts | Salt |
| 1/4 | ts | Dried oregano |
| 1/2 | c | Dry white wine or dry sherry |
| | Black pepper to taste or dashes of Tabasco sauce |
| | TO COMPLETE THE DISH |
| 2 | tb | Spanish olive oil |
| 4 | md | All-purpose potatoes, peeled and sliced into very thin rounds |
| | Salt |
| | Black pepper |
| 1/4 | c | Parsley for garnish, chopped |
