Snapper with Parsley & Cilantro Sauce

Ingredients:
2 lbs. Red Snapper
2 tablespoons olive oil
1/2 cup clam juice
1/2 cup fresh or dried parsley (minced)
1/2 cup fresh cilantro (minced)
2 shallots (minced)
juice of 1 lime

Prep:

-preheat oven to 400 degrees
-rinse fish and pat dry
-drizzle oil on both sides
-salt and pepper
-place snapper in glass baking dish
-pour clam juice over fish
-cover with aluminum foil and place in oven



-bake 15 minutes or until fish flakes easily with fork
-dice shallots and place in small bowl




-pick cilantro off stems and mince
-place in bowl with shallots



-add parsley
-juice lime in bowl
-stir mixture and place in fridge





Red Potato Bed



Ingredients:
10 red potatoes
olive oil
1 clove garlic
salt and pepper

Prep:
-quarter potatoes
-place in pot with water
-boil until soft



-mince garlic
-heat 1 to 2 tablespoons olive oil in hot skillet
-add garlic



-once garlic is almost brown, drain potatoes and add to skillet
-salt and pepper, saute until covered in oil and browned
-remove from skillet and place on plate



-remove fish from oven
-place on potatoes with pan juices
-spoon cilantro mixture onto fish and serve!