Bacalao Con Mole Verde Cod In Green Sauce Recipes

FISH FILLETS IN MOLE VERDE

Fish Fillets in Mole Verde image

Provided by Roberto Santibañez

Categories Food Processor Fish Garlic Herb Mushroom Pepper Bake Dinner Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

1/4 pound tomatillos, husked, rinsed, coarsely chopped
1 large bunch fresh cilantro with stems (about 2 cups packed)
1/2 cup water
1/2 cup (lightly packed) fresh Italian parsley leaves
1/2 cup (lightly packed) fresh mint leaves
3 garlic cloves, peeled
1 2-inch-long jalapeño chile, stemmed
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 1/4 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon aniseed
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
8 ounces assorted fresh mushrooms (such as button, stemmed shiitake, and oyster), sliced, divided
8 teaspoons olive oil, divided
4 (6-ounce) halibut or cod fillets (1 inch thick)

Steps:

Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Finely chop tomatillos in processor. Add cilantro and blend until coarsely chopped. Add 1/2 cup water and next 12 ingredients; blend tomatillo sauce until smooth.
Place 2 shallow ovenproof bowls on each of 2 large rimmed baking sheets. Divide half of mushrooms among bowls; sprinkle lightly with salt and pepper. Drizzle 11/2 teaspoons oil, then 2 tablespoons tomatillo sauce over each. Top each with 1 fish fillet; sprinkle with salt and pepper. Top with remaining mushrooms and tomatillo sauce. Drizzle 1/2 teaspoon oil over each. Cover baking sheets with foil, sealing sheets at edges. Bake until fish is just opaque in center, about 25 minutes.

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