Lime Cilantro Jalapeno Whole Roasted Fish

Recipe by: Stefanie Sacks, MS, CNS, CDN

INGREDIENTS

• 2 whole black sea bass, gutted and scaled

• 1 teaspoon salt, for cleaning fish

• 1 lemon, for cleaning fish

• 2 tablespoons extra virgin olive oil

• 1 teaspoon salt

• 1 teaspoon black pepper, ground

• 3 lime, two juiced, the other sliced into thin rounds

• 1/2 cup cilantro, leaves and stems, rough chop

• 4 cloves garlic, rough chop

• 1 small leek, thinly sliced

• 1 small jalapeno , thinly sliced into rounds

DIRECTIONS

1. Preheat oven to 375˚.

2. To clean whole fish, sprinkle with 1 teaspoon of salt and juice of 1/2 lemon. Rub with your hands and rinse under cold water. Place on a clean, dry side towel or layered paper towel to dry. Repeat with the other fish. 

3. Place cleaned fish in a large baking sheet. Make 3 diagonal slices into the flesh of the fish, on both sides. Coat each with 1 tablespoon of olive oil and sprinkle exterior and cavity with salt and pepper. 

4. Divide cilantro, garlic, leeks, and jalapeño in half and generously stuff the cavity of both fish. Excess can be sprinkled around the fish. Then douse each fish with juice from two limes. Slice the remaining lime to garnish the fish. Bake in preheated oven for 25 minutes*. 

*This fish can also be grilled (you can put the baking sheet directly on the grill) or you can wrap each fish in foil and cook on an open fire.