Whole Fish With Lime Salsa Verde
35-40 min4 servings
Whole roasted fish stuffed with citrus, herbs and chile, topped with a bright caper-lime salsa verde.
| prepPreheat oven to 450°F / 230°C | ||||
| prepLine a baking sheet with foil | ||||
| 2/3 cup cilantro leaves, coarsely chopped (for salsa) | Mix cilantro, scallion, jalapeño, capers, garlic, lime, oil & pepper | Coat fish with oil, season with salt & pepper | Slice limes & jalapeño, stuff cavities, bake 450°F / 230°C 15-20 min | Serve fish topped with salsa verde |
| 2/3 cup dark green scallion tops, thinly sliced (for salsa) | ||||
| 1 jalapeño pepper, seeded and finely chopped (for salsa) | ||||
| 1/4 cup drained capers, chopped | ||||
| 2 garlic cloves, minced | ||||
| 1 lime, zest finely grated and juice squeezed (for salsa) | ||||
| 120 ml extra-virgin olive oil (for salsa) | ||||
| Black pepper | ||||
| 40 ml extra-virgin olive oil (for fish) | ||||
| 4 whole fish, like sea bass or black bass, 1 to 1 1/2 pounds / 450-680 g each | ||||
| 3 teaspoons coarse kosher salt | ||||
| 2 limes, thinly sliced (for cavity) | ||||
| 1 jalapeño pepper, seeded and sliced (for cavity) | ||||
| Remaining cilantro sprigs (for cavity) | ||||
| Reserved scallion bottoms (for cavity) | ||||
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