Pargo con Salsa de Perejil (Snapper in Parsley Sauce)

Recipe courtesy of Lishie0729

• 4 (6-ounce) red snapper or other firm white fish fillets 
• Cooking spray 
• 2 cups fresh parsley leaves 
• 1 cup chopped onion 
• 1/2 cup clam juice 
• 2 tablespoons fresh lime juice 
• 3/4 teaspoon salt 
• 3 garlic cloves 

Preheat oven to 400° 

Arrange the red snapper fillets in a 13 x 9-inch baking dish coated with cooking spray.

Place parsley and remaining ingredients in a blender or food processor; process until smooth. Pour sauce over fish. Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork.