Whole Fish With Lime Salsa Verde

• 2 bunches cilantro
• 2 bunches scallions
• 2 jalapeno peppers
• 1/4 cup drained capers, chopped
• 2 garlic cloves, minced
• 3 limes
• 1/2 cup plus 8 teaspoons extra-virgin olive oil
• Black pepper
• 4 whole fish, like sea bass or black bass, 1 to 1 1/2 pounds each
• 3 teaspoons coarse kosher salt

1. To make the salsa: Coarsely chop 2/3 cup of cilantro leaves and transfer to a bowl.
2. Thinly slice 2/3 cup of the dark green scallion tops and add to the bowl, reserving the bottoms.
3. Seed and finely chop one of the jalapenos and add it to the bowl.
4. Stir in the capers and garlic.
5. Finely grate in the zest of 1 lime and squeeze in its juice.
6. Stir in 1/2 cup oil.
7. Season with black pepper.
8. Cover and let stand until ready to use.
9. Heat the oven to 450 degrees.
10. Line a baking sheet with foil.
11. Pat each fish dry and coat with 2 teaspoons oil.
12. Generously season the outside and cavity of each fish with the salt and black pepper.
13. Transfer fish to the prepared baking sheet.
14. Thinly slice the remaining 2 limes and seed and slice the other jalapeno pepper.
15. Divide the lime slices, jalapeno slices, remaining cilantro sprigs and scallion bottoms among each fish cavity.
16. Bake until fish is just opaque and flakes when pressed gently with a fork, 15 to 20 minutes.
17. Serve fish with salsa verde on top or alongside.

cilantro, bunches scallions, peppers, capers, garlic, limes, extravirgin olive oil, black pepper, fish, coarse kosher salt

Taken from cooking.nytimes.com/recipes/12286 (may not work)