Roasted Fish with Thai Pesto

Roasted Fish with Thai Pesto
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  • 1-½-pound whole sea bass, "red snapper":/ingredients/537, or "barramundi":/ingredients/485, gutted and cleaned
  • ¼ cup plus 1 tablespoon peanut oil
  • Zest of 1 medium lime
  • 2 teaspoons fish sauce
  • 2 teaspoons ginger, peeled and coarsely chopped
  • 2 tablespoons lemongrass, coarsely chopped
  • 1 medium jalapeño, seeded and coarsely chopped
  • + 3 more ingredients
    • 3 medium garlic cloves
    • ¼ cup tightly packed fresh mint leaves
    • ¾ cup tightly packed fresh cilantro leaves and tender stems

Heat the oven to 400°F and arrange a rack in the middle. Combine cilantro, mint, garlic, jalapeño, lemongrass, ginger, fish sauce, and lime zest in a food processor and pulse until evenly puréed. With the food processor running, slowly drizzle in 1/4 cup of the peanut oil and process until mixtur...

View full recipe at Chow


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