Equipment
Ingredients
Whole Roasted Bass
- 1 whole striped bass, scaled, gutted, and gills removed
- 15 ml olive oil
- 8 g kosher salt
- 3 g smoked paprika
- 2 g ground cumin
- 1 lime, thinly sliced
- 10 g fresh cilantro sprigs
Cilantro-Poblano Sauce
- 1 poblano pepper
- 30 g fresh cilantro, roughly chopped, tender stems included
- 2 garlic, peeled
- 30 ml lime juice, freshly squeezed
- 60 ml olive oil
- 3 g kosher salt
- 1 jalapeno pepper, stemmed and seeded
Nutrition (per serving)
Method
Preheat your oven to 220C (425F). Place the poblano pepper directly on a baking sheet and roast until the skin is blistered and charred on all sides, turning occasionally. This should take about 10 minutes.
Transfer the charred poblano to a mixing bowl and cover tightly with a plate or plastic wrap. Let it steam for 5 minutes. Carefully peel off the skin, remove the stem and seeds, and roughly chop the flesh.
In a food processor, combine the chopped poblano, fresh cilantro, garlic cloves, lime juice, salt, and jalapeno if using. Pulse until finely minced. With the motor running, slowly stream in the olive oil until you achieve a vibrant green, emulsified sauce. Set aside.
Pat the whole bass completely dry inside and out using paper towels. Using a sharp chef's knife, score the flesh with three deep diagonal cuts on each side, slicing down until you just feel the bone.
Rub the fish thoroughly with 15ml of olive oil, ensuring it penetrates the scored cuts. Season evenly inside and out with the salt, smoked paprika, and ground cumin. Stuff the main cavity with the sliced limes and fresh cilantro sprigs.
Place the seasoned fish on a parchment-lined baking sheet. Roast in the oven at 220C (425F) for 20 minutes, or until the thickest part of the fish registers an internal temperature of 60C (140F) and the flesh flakes easily.
Remove the fish from the oven and let it rest for 5 minutes to allow the juices to redistribute. Transfer the whole fish to a serving platter and serve immediately with the cilantro-poblano sauce generously spooned over the top or on the side.
Chef's Notes
- Scoring the fish is not just for aesthetics; it allows the heat to penetrate evenly through the thickest part of the fillet, drastically reducing cooking time and preventing the thinner tail end from drying out.
- If your poblano pepper refuses to blister evenly in the oven, you can char it directly over a gas burner flame using metal tongs.
- For a richer sauce, replace half of the olive oil with a dollop of sour cream or Mexican crema, though this will negate the dairy-free dietary flag.
- Always check the cavity of your fish before seasoning to ensure no remnants of the bloodline remain, as this can impart a muddy flavor to the finished dish.
Storage
Refrigerator: 2 days — Store sauce and fish in separate airtight containers.
Reheating: Reheat fish gently in a 150C oven until just warmed through to prevent overcooking. Serve the sauce cold or at room temperature.
