Herb Roasted Red Snapper & Clam Bake

Directions

1. Preheat an oven to 400 degrees F
2. In a small bowl combine roasted red pepper puree, oven roasted tomatoes, garlic, miso, sea salt and black pepper
3. On a large baking pan, overlay four pieces of foil, two in each direction, each should be a few inches longer than the pan. Lay a piece of parchment in the center, the pieces should be about the same size as the pan
4. Place the snapper in the center of the parchment. Coat the fish inside and out with the pepper & tomato mixture
5. In a larch bowl combine the artichokes, caperberries, olives, shallots, clams and reserved oven roasted tomato oil - mix until evenly coated in oil
6. 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
7. Bake in the oven for 15 minutes
8. Remove from the oven and open the packet to expose the fish. Place back in the oven and cook until the outside of the fish begins to crisp. The internal temperature should be 145 degrees F, this should take about 7-10 minutes depending on the size of the fish
9. Remove from the oven and serve immediately, garnishing with fresh tomatoes, lemon and parsley