Roasted whole fish with pepita pesto
- Total Time
- 0:35
- Prep
- 0:15
- Cook
- 0:20
- 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.
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Bobs Red Mill Pumpkin Seeds, Natural Raw4 tbsp
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fresh mint leaves1 cup(s), lightly packed
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cilantro1 cup(s), fresh leaves, lightly packed
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serrano chile(s)2 item(s), seeded and finely chopped
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garlic clove(s)3 medium clove(s), finely chopped
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fresh lime juice2 Tbsp
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extra virgin olive oil4 tsp
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table salt1 tsp
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black pepper¼ tsp
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uncooked branzino (sea bass) fillet(s)1 ½ pound(s), or red snapper, 2 (1 1/2-pound) whole fish, cleaned and scaled
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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)