Fish with Salsa Verde

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ALEX GUARNASCHELLI’s Recipe for Halibut or Cod

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

Directions at foodnetwork.com

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