Herb Roasted Red Snapper & Clam Bake | Recipes | Roland Foods

Ingredients

• 1 cup Roland® Oven Roasted Tomatoes , plus a 1/4 cup reserved oil
• 3/4 cup Roland® Fire Roasted Red Peppers
• 2 cloves of garlic, minced
• 1 tablespoon Roland® Organic Miso
• 2 teaspoons Roland® Fine Sea Salt
• 1/2 teaspoon ground black pepper
• 1 small/medium red snapper
• 1 small can Roland® Extra Small Artichoke Hearts , drained
• 1/2 cup Roland® Wild Caperberries , drained & rinsed
• 1/2 cup Roland® Pitted Sicilian Castelvetrano Olives , drained
• 1 cup of shallots, peeled and quartered
• 12 little neck clams, cleaned
• Preheat an oven to 400 degrees F
• In a small bowl combine roasted red pepper puree, oven roasted tomatoes, garlic, miso, sea salt and black pepper
• Place the snapper in the center of the parchment. Coat the fish inside and out with the pepper & tomato mixture
• In a larch bowl combine the artichokes, caperberries, olives, shallots, clams and reserved oven roasted tomato oil - mix until evenly coated in oil
• Take the vegetable clam mixture and set it around the fish. Make a "packet" with the foil by bring all of the edges together and folding or crumpling to close
• Bake in the oven for 15 minutes
• Remove from the oven and serve immediately, garnishing with fresh tomatoes, lemon and parsley