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cilantro bunches scallions peppers capers garlic limes extra-virgin olive oil black pepper fish coarse kosher salt
Viewed: 52 - Published at: 2 years agoIngredients
- 2 bunches cilantro
- 2 bunches scallions
- 2 jalapeno peppers
- 1/4 cup drained capers, chopped
- 2 garlic cloves, minced
- 3 limes
- 1/2 cup plus 8 teaspoons extra-virgin olive oil
- Black pepper
- 4 whole fish, like sea bass or black bass, 1 to 1 1/2 pounds each
- 3 teaspoons coarse kosher salt
Method
- To make the salsa: Coarsely chop 2/3 cup of cilantro leaves and transfer to a bowl.
- Thinly slice 2/3 cup of the dark green scallion tops and add to the bowl, reserving the bottoms.
- Seed and finely chop one of the jalapenos and add it to the bowl.
- Stir in the capers and garlic.
- Finely grate in the zest of 1 lime and squeeze in its juice.
- Stir in 1/2 cup oil.
- Season with black pepper.
- Cover and let stand until ready to use.
- Heat the oven to 450 degrees.
- Line a baking sheet with foil.
- Pat each fish dry and coat with 2 teaspoons oil.
- Generously season the outside and cavity of each fish with the salt and black pepper.
- Transfer fish to the prepared baking sheet.
- Thinly slice the remaining 2 limes and seed and slice the other jalapeno pepper.
- Divide the lime slices, jalapeno slices, remaining cilantro sprigs and scallion bottoms among each fish cavity.
- Bake until fish is just opaque and flakes when pressed gently with a fork, 15 to 20 minutes.
- Serve fish with salsa verde on top or alongside.
