Instructions: Rinse the fish in cold water, dry it well inside and out with paper towels, and place it in a large, shallow, nonreactive platter that fits it comfortably. Sprinkle it inside and out with salt, pepper, and lime juice.

With a sharp knife, make 3 incisions, going right down to the bone, and insert a slice of lemon into each incision. Whisk together the oil and garlic and pour over the fish, rubbing it into the skin. Cover and allow to marinate in the refrigerator several hours or overnight.

For the sofrito, heat the oil until fragrant in a skillet over low heat, then cook the onion and bell pepper, stirring, until transparent, 6 to 8 minutes. Add the tomatoes, olives, salt, oregano, and wine, and cook, stirring occasionally, 10 to 15 minutes. Season with pepper and set the tomato sauce aside. Just before serving, place the sauce over low heat for 8 to 10 minutes, until heated through.

Meanwhile, preheat the oven to 400 degrees and set the rack in the upper middle position. Rub the bottom of a large baking sheet with 1 tablespoon of the oil, arrange the potato slices evenly on the baking sheet, forming a square, and season with salt and pepper. Place the fish on top of the potatoes and drizzle the remaining tablespoon of oil over it. Wrap the tail in aluminum foil and bake until the fish flakes easily, 45 minutes.

When the fish is done, carefully slide it onto a large, heated platter, remove the foil from the tail, and arrange the potatoes around the head and tail. Spoon the tomato sauce along the sides, sprinkle with the parsley, and serve.

Makes 4 servings

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