Roasted whole fish with pepita pesto
2
Points®
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
Unsalted dry roasted pumpkin seed kernels
4 Tbsp
Fresh mint leaves
1 cup(s), lightly packed
Cilantro
1 cup(s), fresh leaves, lightly packed
Serrano chili pepper
2 item(s), seeded and finely chopped
Garlic
3 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)
1½ pound(s), or red snapper, 2 (1 1/2-pound) whole fish, cleaned and scaled
Lime
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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