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1
Place the tomatillos in a saucepan, fill with water and bring to a simmer.
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2
Simmer 10 minutes.
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3
Drain and place in a blender.
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4
Add the chiles, chopped onion, garlic, salt and cilantro.
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5
Blend until smooth.
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6
Heat the oil in a large, heavy saucepan or skillet over medium-high heat.
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7
Drizzle in a drop of the tomatillo puree to test the heat.
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8
If it sizzles and sputters immediately, the oil is hot enough.
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9
Add the tomatillo puree, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes.
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10
When you run your spoon down the middle of the pan it should leave a canal.
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11
Stir in the stock, bring to a simmer, and simmer 15 to 20 minutes, stirring often, until it has reduced by about a quarter and coats the front and the back of a spoon like cream.
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12
Keep warm.
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13
Preheat the oven to 300 degrees.
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14
Line a sheet pan with foil and oil the foil.
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15
Season the fish fillets with salt and pepper and lay on the foil.
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16
Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack.
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17
Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork.
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18
Remove from the heat, transfer to plates or a platter, and spoon on the sauce.
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19
Garnish with cilantro and lemon or lime wedges, and serve.
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20
You will have some sauce left over.
