Roasted whole fish with pepita pesto

2
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy
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.

Ingredients

Bobs Red Mill Pumpkin Seeds, Natural Raw

4 tbsp

fresh mint leaves

1 cup(s), lightly packed

cilantro

1 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 juice

2 Tbsp

extra virgin olive oil

4 tsp

table salt

1 tsp

black pepper

¼ tsp

uncooked branzino (sea bass) fillet(s)

1½ pound(s), or red snapper, 2 (1 1/2-pound) whole fish, cleaned and scaled

fresh lime(s)

1 item(s), cut into wedges

Instructions

  1. 1 Preheat oven to 450°F. Line large rimmed baking sheet with nonstick foil.
  2. 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. 3 To make pesto, puree pepitas, mint, cilantro, serranos, garlic, lime juice, oil, salt, and pepper in mini–food processor.
  4. 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.
  5. Serving size: (1/3 of a fish)

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