Active Time

　　10 min

　　Total Time

　　30 min

　　Annuska Angulo Rivero of Mexico City, Mexico, writes: "This recipe was originally for besugo, a fish popular in Bilbao but not easily found in Mexico. I use red snapper instead. Be sure to eat this with lots of good bread to mop up the sauce.

　　Using a fruity olive oil makes this dish incredibly flavorful.

　　

Ingredients

Makes 4 servings

　　1 (2- to 2 1/2-lb) whole snapper, including head and tail, cleaned and butterflied but not boned by fishmonger, leaving bones attached on one side

　　1/3 cup plus 1 teaspoon extra-virgin olive oil

　　3/4 teaspoon salt

　　6 large garlic cloves

　　3 1/2 tablespoons red-wine vinegar

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Rinse fish and pat dry, then rub inside and out with 1 teaspoon oil and sprinkle with salt. Place opened fish, skin side down, in a large shallow baking dish (13 by 9 by 2 1/2 inches) and bake until fish is just cooked through, about 20 minutes (fish will be opaque).

　　

Step 3

While fish bakes, thinly slice garlic cloves. Heat remaining 1/3 cup oil with garlic in a 10-inch heavy skillet over moderate heat, shaking skillet gently, until garlic is pale golden, about 5 minutes. Remove from heat and carefully pour in vinegar (mixture will splatter), then stir to combine. Pour garlic sauce over fish (mixture may splatter).