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Whole Fish With Lime Salsa Verde
Isabella

Whole Fish With Lime Salsa Verde

This whole roasted fish is crisp on the outside, tender inside, and topped with a bright, herb-packed lime salsa verde. Fresh cilantro, scallions, capers, and citrus create a vibrant sauce that balances the richness of the fish, making this dish both impressive and refreshingly simple.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 whole fish
Course: Dinner
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Lime Salsa Verde
  • 2 bunches fresh cilantro leaves and tender stems
  • 2 bunches scallions green tops and pale bottoms separated
  • 2 whole jalapeño peppers seeded for milder heat
  • 0.25 cup capers drained and finely chopped
  • 2 cloves garlic minced
  • 3 whole limes zested and juiced
  • 0.5 cup extra-virgin olive oil plus 8 teaspoons reserved
  • freshly ground black pepper to taste
Whole Fish
  • 4 whole whole fish sea bass or black bass, cleaned and scaled (1–1½ lb each)
  • 3 teaspoons coarse kosher salt
  • freshly ground black pepper to taste

Method
 

  1. Prepare the salsa verde: Finely chop ⅔ cup cilantro leaves and ⅔ cup scallion greens. Combine in a bowl with one finely chopped jalapeño, capers, garlic, lime zest and juice from one lime, and 120 ml (½ cup) olive oil. Season generously with black pepper and set aside.
  2. Preheat the oven to 230°C (450°F). Line a rimmed baking sheet with foil.
  3. Pat the fish dry. Rub each fish inside and out with olive oil, then season with kosher salt and black pepper, including the cavity.
  4. Slice the remaining limes and jalapeño. Stuff each fish cavity with lime slices, jalapeño, reserved scallion bottoms, and cilantro sprigs.
  5. Arrange the fish on the baking sheet and roast for 15–20 minutes, until the flesh is opaque and flakes easily near the backbone.
  6. Rest the fish briefly, then serve whole with lime salsa verde spooned over the top or on the side.

Notes

Salsa verde can be made up to 24 hours ahead and refrigerated. Bring to room temperature before serving. This recipe is naturally gluten-free and dairy-free.