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Fish with Salsa Verde
  • subheading: Salsa Verde:
  • 10 to 12 sprigs fresh cilantro, chopped (stems and all)
  • 8 to 10 sprigs fresh flat-leaf parsley, chopped (stems and all)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons drained capers, coarsely chopped
  • 2 tablespoons grainy mustard
  • 1 tablespoon fish sauce
  • 1 teaspoon coriander seeds, lightly crushed
  • 12 gherkins (cornichons), finely chopped, with brine
  • 1 small clove garlic, minced
  • 1 medium red onion, minced, soaked in ice water
  • Juice of 1 large lime
  • Kosher salt
  • subheading: Fish:
  • 3 tablespoons extra-virgin olive oil
  • Five 5- to 6-ounce pieces striped cod, halibut, flounder or sea bass fillets, bones and skin removed
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