Aunt Carolina's Roasted Red Snapper in Green Sauce

This was my first recipe from the encyclopedia-like Gran Cocina Latina and it did not disappointment. The sauce is bright, a little bit tangy, and has incredible depth. The potatoes absorb this delicious sauce. We made this with a fish fillet instead of a whole fish. If you choose to do the same, leave the fish off for the first part of the cooking. You won't get as many fish juices in the sauce and potatoes, but you also won't overcook it.

One year ago: Seared sirloin with rocket and balsamic vinegar
Two years ago: Lamb with Celeriac
Three years ago: Green Curry Shrimp with Rice
Four years ago: Almost Eggs Benedict

Aunt Carolina's Roasted Red Snapper in Green Sauce (from Gran Cocina Latina)

Ingredients
Snapper
one 5lb red snapper, scaled, cleaned, and gutted
12 garlic cloves mashed to a paste
1 tsp salt
1 tbsp orange juice
1 tbsp lime juice
1 large yellow onion (12 ounces), cut into thick slices
Green sauce
1 large bunch parsley, rinsed
1 bunch cilantro, rinsed
1 head garlic, separated into cloves and peeled
2 hard-boiled egg yolks
1/4 cup toasted blanched almonds
1 jalapeno, seeded
1/4 cup capers, drained
1/4 cup pitted green olives
1 cup dry sherry
1 tbsp cider vinegar
1 tsp salt
1/2 cup olive oil
1 cup chicken broth
For roasting
6 medium russet potatoes (2lbs), peeled, cut into 1/4" slices, and parboiled
2 tbsp olive oil
1 tsp salt
1/2 tsp ground pepper

1. In small bowl, combine garlic, salt, orange juice, and lime juice.
2. Place fish in large baking pan. Rub inside and out with seasoning paste.
3. Cover with onion and let rest, covered with plastic wrap, for at least 2 hours.
4. Preheat oven to 400F.
5. Place all sauce ingredients except olive oil and broth in a blender and puree.
6. Heat oil in medium skillet over medium heat. Stir in half of the puree. Cook until thickened and fragrant, 10 minutes.
7. Add chicken broth and cook stirring for 2 minutes. Set aside.
8. Place a layer of parboiled potato slices on oiled baking dish large enough to hold fish.
9. Cover potatoes with onions used in fish marinade.
10. Pour cooked green sauce over onions and potatoes.
11. Place fish on top and sprinkle with olive oil, salt, and pepper. Bake for 45 minutes.
12. Pour uncooked green sauce over fish and return to oven for 10 - 15 minutes or until fish is done.