Roasting fish in the oven is one of the quickest, easiest ways to get dinner on the table. Marinate the fish, place it on a baking sheet, slide it into a hot oven and, minutes later, dinner is served. The condiments for fish can range from chutneys and salsas to masalas of every kind.
30 min
GF
NF
Fish with Tomatillo Salsa
Native to Mexico and Central America, tomatillos deserve a regular place at the table. This bright, creamy-tart salsa pairs beautifully with fish, but it’s equally good with tortilla chips, omelets or tacos filled with scrambled eggs. At my house, whenever I make this salsa, it ends up on nearly every meal until it’s gone.
Roasting fish in the oven is one of the quickest, easiest ways to get dinner on the table. Marinate the fish, place it on a baking sheet, slide it into a hot oven and, minutes later, dinner is served. The condiments for fish can range from chutneys and salsas to masalas of every kind.
Native to Mexico and Central America, tomatillos deserve a regular place at the table. This bright, creamy-tart salsa pairs beautifully with fish, but it’s equally good with tortilla chips, omelets or tacos filled with scrambled eggs. At my house, whenever I make this salsa, it ends up on nearly every meal until it’s gone.
Cook Time
30 minutes + marinating time
Serves
3
Directions
Step 1
Marinate the fish with the olive oil, black pepper, turmeric, garlic and salt. Place the fillet skin-side down on a greased baking pan and refrigerate until ready to cook.
Step 2
To make the salsa, roast the tomatillos directly over a gas flame until lightly charred and blistered on all sides. Alternatively, broil them in the oven until blistered.
Step 3
In a food processor, combine the tomatillos, avocado, cilantro, serrano pepper, salt and lime juice. Pulse until mostly smooth with small chunks remaining. For a smoother salsa, blend in a blender instead. Refrigerate until ready to serve.
Step 4
To cook the fish, preheat the oven to 450 degrees. Place the pan in the oven and roast for 3 to 4 minutes. Turn the oven off and let the fish rest in the residual heat for 10 minutes more. Remove from the oven and garnish with cilantro sprigs. Serve with the tomatillo salsa on the side.
Notes & Variations
- The tomatillos should be charred and blistered, but not fully blackened. The light charring gives the salsa its smoky flavor. The salsa keeps for up to one week in the refrigerator, though the bright green color will fade over time.
- Turning the oven off partway through cooking allows the residual heat to gently finish the fish, keeping it moist and flaky. This method works with many types of fish; cooking times may vary depending on thickness.
- Turmeric acts as a natural preservative for fish, allowing the fillet to marinate safely in the refrigerator for up to 3 to 4 days.
Ingredients
Step 1
Marinate the fish with the olive oil, black pepper, turmeric, garlic and salt. Place the fillet skin-side down on a greased baking pan and refrigerate until ready to cook.
Step 2
To make the salsa, roast the tomatillos directly over a gas flame until lightly charred and blistered on all sides. Alternatively, broil them in the oven until blistered.
Step 3
In a food processor, combine the tomatillos, avocado, cilantro, serrano pepper, salt and lime juice. Pulse until mostly smooth with small chunks remaining. For a smoother salsa, blend in a blender instead. Refrigerate until ready to serve.
Step 4
To cook the fish, preheat the oven to 450 degrees. Place the pan in the oven and roast for 3 to 4 minutes. Turn the oven off and let the fish rest in the residual heat for 10 minutes more. Remove from the oven and garnish with cilantro sprigs. Serve with the tomatillo salsa on the side.
Notes & Variations
- The tomatillos should be charred and blistered, but not fully blackened. The light charring gives the salsa its smoky flavor. The salsa keeps for up to one week in the refrigerator, though the bright green color will fade over time.
- Turning the oven off partway through cooking allows the residual heat to gently finish the fish, keeping it moist and flaky. This method works with many types of fish; cooking times may vary depending on thickness.
- Turmeric acts as a natural preservative for fish, allowing the fillet to marinate safely in the refrigerator for up to 3 to 4 days.
Tags:
30 min
GF
NF
Tags:
30 min
GF
NF
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