Roasted Fish with Thai Pesto

Name: Roasted Fish with Thai Pesto
Yield: 2 servings
Ingredients: 3/4 cup tightly packed fresh cilantro leaves and tender stems; 1/4 cup tightly packed fresh mint leaves; 3 medium garlic cloves; 1 medium jalapeño, seeded and coarsely chopped; 2 tablespoons lemongrass, coarsely chopped; 2 teaspoons ginger, peeled and coarsely chopped; 2 teaspoons fish sauce; Zest of 1 medium lime; 1/4 cup plus 1 tablespoon peanut oil; 1-1/2-pound whole sea bass, red snapper, or barramundi, gutted and cleaned

Fish Asian Thai Dinner Party Gluten Free Healthy Low Fat Sauces Chile Peppers Dinner Weeknight Dinner Winter Pescatarian Main Dish Easy

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2 servings Easy

Total: 50 mins Active: 10 mins

6 Ratings

Ingredients (10)

3/4 cup tightly packed fresh cilantro leaves and tender stems
1/4 cup tightly packed fresh mint leaves
3 medium garlic cloves
1 medium jalapeño, seeded and coarsely chopped
2 tablespoons lemongrass, coarsely chopped
2 teaspoons ginger, peeled and coarsely chopped
2 teaspoons fish sauce
Zest of 1 medium lime
1/4 cup plus 1 tablespoon peanut oil
1-1/2-pound whole sea bass, red snapper, or barramundi, gutted and cleaned

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Nutritional Information

Calories586
Fat37.44g
Saturated fat6.48g
Trans fat
Carbs7.26g
Fiber1.9g
Sugar1.01g
Protein54.2g
Cholesterol95.18mg
Sodium643.85mg
Nutritional Analysis per serving (2 servings) Powered by

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Whole roasted fish might seem a little daunting if you’ve never tried it before, but this is a perfect starter recipe. Cilantro, mint, lemongrass, lime zest, and ginger are blended into a thick Thai pesto that flavors the fish inside and out.

Game plan: If you have time, complete the recipe through step 2 up to 2 1/2 hours ahead (just keep the fish covered in the refrigerator)—the flavors will permeate the fish even more.

This recipe was featured as part of our Chile Pepper Recipes photo gallery.

by Aida Mollenkamp

Tips for Fish

Tip

How to Store Fish

The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.

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Next: How to Freeze Fish

Tip

How to Freeze Fish

Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.

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Next: How to Thaw Fish

Tip

How to Thaw Fish

Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.

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Next: How to Store Fish

Instructions

1Heat the oven to 400°F and arrange a rack in the middle. Combine cilantro, mint, garlic, jalapeño, lemongrass, ginger, fish sauce, and lime zest in a food processor and pulse until evenly puréed. With the food processor running, slowly drizzle in 1/4 cup of the peanut oil and process until mixture resembles a thick pesto, about 2 minutes.
2Rinse fish inside and out and pat dry with paper towels. Season all over with salt and freshly ground black pepper. Spread herb mixture inside fish and close securely with butcher’s twine or toothpicks.
3Cut a piece of parchment paper or aluminum foil long enough to enclose the fish and place on a baking sheet. Drizzle the foil with remaining 1 tablespoon peanut oil. Place fish on the foil and fold the foil over (don’t close too tightly though; leave some room around the fish). Roast fish in the oven until flesh is white and firm to the touch, about 40 minutes. Serve immediately.

Beverage pairing: Villa Maria Private Bin Riesling, New Zealand. The combination of the fish with the exotic and strongly flavored pesto favors a wine that will complement rather than contrast with the dish. When it comes to Asian food, Riesling is always a good bet, and this one from New Zealand has all the verve and zip of a European Riesling but brings some bright, fresh Pacific Rim fruit flavor as well.

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