Recipe: Green-Roasted Fish Fillets with Herb Paste

GREEN-ROASTED FISH FILLETS WITH HERB PASTE

1 1/2 to 2 pounds skinless medium-firm white-fleshed fish fillets, such as halibut, sea bass, cod or rockfish
FOR THE HERB PASTE:
1/2 cup EACH (gently packed) fresh cilantro, flat-leaf parsley and spearmint leaves
1 tablespoon freshly ground dried coriander seeds, untoasted (or 1 teaspoon fresh green coriander seeds, finely chopped)
2 green onions, white and green parts, coarsely chopped
2 cloves garlic, peeled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Thinly sliced zest of 1/2 lime (removed with a zester)
1/4 cup fresh lime juice
6 tablespoons extra-virgin olive oil

TO MAKE THE HERB PASTE:
Process herb paste ingredients in food processor to fairly smooth puree. Transfer to glass or stainless-steel mixing bowl.

TO MARINATE THE FISH:
Remove any bones that remain in fillet, cut off any gray fat that was next to skin, and cut fish into 4 equal pieces. Toss fish with herb paste to coat as evenly as possible. Cover bowl loosely with plastic wrap and let fish sit at room temperature 15 to 30 minutes.

TO BAKE:
Preheat oven to 425 degrees F.

Arrange fish pieces in shallow baking dish large enough to hold them in single layer without touching. Spoon any remaining herb paste over fish. Fish should be covered evenly.

Bake fish until, when you peek inside a piece, the last bit of translucence is fading from interior, 10 minutes per inch of fish thickness. Serve at once.

Makes 4 servings
Source: Herbfarm Cookbook: A Guide to the Vivid Flavors of Fresh Herbs by Jerry Traunfeld