Roasted whole fish with pepita pesto
- Total Time
Pepitas are worth seeking out for this fabulous pesto that’s as good with salmon, chicken, or steak as it is with a whole fish. Be sure to take time for the extra step of toasting the pepitas to bring out their nutty flavor.
Bobs Red Mill Pumpkin Seeds, Natural Raw4 tbsp
fresh mint leaves1 cup(s), lightly packed
cilantro1 cup(s), fresh leaves, lightly packed
serrano chile(s)2 item(s), seeded and finely chopped
garlic clove(s)3 medium clove(s), finely chopped
fresh lime juice2 Tbsp
extra virgin olive oil4 tsp
table salt1 tsp
black pepper¼ tsp
uncooked branzino (sea bass) fillet(s)1 ½ pound(s), or red snapper, 2 (1 1/2-pound) whole fish, cleaned and scaled
fresh lime(s)1 item(s), cut into wedges
- 1 Preheat oven to 450°F. Line large rimmed baking sheet with nonstick foil.
- 2 Set small skillet over medium heat. Add pepitas and toast, stirring occasionally, until lightly browned and fragrant, about 5 minutes. Transfer to plate to cool.
- 3 To make pesto, puree pepitas, mint, cilantro, serranos, garlic, lime juice, oil, salt, and pepper in mini–food processor.
- 4 Cut 4 crosswise slits on each side of fish to bone; rub all sides and cavities with pesto. Transfer fish to prepared baking sheet. Roast just until opaque in center, 15–20 minutes. Serve with lime wedges.
- Serving size: (1/3 of a fish)