Name: Fish Fillets in Mole Verde
Yield: Makes 4 servings
Ingredients: 1/4 pound tomatillos, husked, rinsed, coarsely chopped; 1 large bunch fresh cilantro with stems (about 2 cups packed); 1/2 cup water; 1/2 cup (lightly packed) fresh Italian parsley leaves; 1/2 cup (lightly packed) fresh mint leaves; 3 garlic cloves, peeled; 1 2-inch-long jalapeño chile, stemmed; 2 tablespoons fresh lime juice; 1 tablespoon olive oil; 1 1/4 teaspoons salt; 1/2 teaspoon ground cumin; 1/2 teaspoon aniseed; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cloves; 1/4 teaspoon ground black pepper; 8 ounces assorted fresh mushrooms (such as button, stemmed shiitake, and oyster), sliced, divided; 8 teaspoons olive oil, divided; 4 (6-ounce) halibut or cod fillets (1 inch thick)

Here, tomatillos become a brilliant green sauce for baked fish.

Recipe information

Yield
Makes 4 servings

Ingredients

1/4 pound tomatillos, husked, rinsed, coarsely chopped

1 large bunch fresh cilantro with stems (about 2 cups packed)

1/2 cup water

1/2 cup (lightly packed) fresh Italian parsley leaves

1/2 cup (lightly packed) fresh mint leaves

3 garlic cloves, peeled

1 2-inch-long jalapeño chile, stemmed

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 1/4 teaspoons salt

1/2 teaspoon ground cumin

1/2 teaspoon aniseed

1/4 teaspoon ground coriander

1/4 teaspoon ground cloves

1/4 teaspoon ground black pepper

8 ounces assorted fresh mushrooms (such as button, stemmed shiitake, and oyster), sliced, divided

8 teaspoons olive oil, divided

4 (6-ounce) halibut or cod fillets (1 inch thick)

Preparation

Step 1
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Finely chop tomatillos in processor. Add cilantro and blend until coarsely chopped. Add 1/2 cup water and next 12 ingredients; blend tomatillo sauce until smooth.
Step 2
Place 2 shallow ovenproof bowls on each of 2 large rimmed baking sheets. Divide half of mushrooms among bowls; sprinkle lightly with salt and pepper. Drizzle 11/2 teaspoons oil, then 2 tablespoons tomatillo sauce over each. Top each with 1 fish fillet; sprinkle with salt and pepper. Top with remaining mushrooms and tomatillo sauce. Drizzle 1/2 teaspoon oil over each. Cover baking sheets with foil, sealing sheets at edges. Bake until fish is just opaque in center, about 25 minutes.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes