Recipe - Roast Whole Fish With Chile Mint And Basil Marinade

2 pound Red snapper; head on and
cleaned
; or most any other
; whole fish
I teaspoon of red pepper
flakes
1 tablespoon Chopped garlic
3 tablespoon Lemon juice
3 tablespoon Extra virgin olive oil
2 tablespoon Fresh mint
3 tablespoon Fresh basil

Puree all of the ingredients (except the fish) in a blender until smooth.
In a dish large enough to fit the snapper, pour half the marinade over the
fish. Cover with plastic wrap and allow to marinate overnight in the
refrigerator. Preheat the oven to 400 degrees. Place the fish in a roasting
pan and bake until fish is tender, about 8 to 10 minutes. Flash the fish
under the broiler momentarily to crisp the skin. Place the fish on a
platter and pour the remaining marinade over the top of the fish. Serve
with steamed potatoes.

Yield: 2