Whole Fish With Lime Salsa Verde Recipe

Name: Whole Fish With Lime Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
To make the salsa: Coarsely chop 2/3 cup of cilantro leaves and transfer to a bowl.
2
Thinly slice 2/3 cup of the dark green scallion tops and add to the bowl, reserving the bottoms.
3
Seed and finely chop one of the jalapenos and add it to the bowl.
4
Stir in the capers and garlic.
5
Finely grate in the zest of 1 lime and squeeze in its juice.
6
Stir in 1/2 cup oil.
7
Season with black pepper.
8
Cover and let stand until ready to use.
9
Heat the oven to 450 degrees.
10
Line a baking sheet with foil.
11
Pat each fish dry and coat with 2 teaspoons oil.
12
Generously season the outside and cavity of each fish with the salt and black pepper.
13
Transfer fish to the prepared baking sheet.
14
Thinly slice the remaining 2 limes and seed and slice the other jalapeno pepper.
15
Divide the lime slices, jalapeno slices, remaining cilantro sprigs and scallion bottoms among each fish cavity.
16
Bake until fish is just opaque and flakes when pressed gently with a fork, 15 to 20 minutes.
17
Serve fish with salsa verde on top or alongside.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 bunches cilantro, 2 bunches scallions, 2 jalapeno peppers, 1/4 cup drained capers, chopped, and more.

Yes, Whole Fish With Lime Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Whole Fish With Lime Salsa Verde

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