Fish Fillets In Mole Verde

• 1/4 pound tomatillos, husked, rinsed, coarsely chopped
• 1 large bunch fresh cilantro with stems (about 2 cups packed)
• 1/2 cup water
• 1/2 cup (lightly packed) fresh Italian parsley leaves
• 1/2 cup (lightly packed) fresh mint leaves
• 3 garlic cloves, peeled
• 1 2-inch-long jalapeno chile, stemmed
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 1/4 teaspoons salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon aniseed
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 8 ounces assorted fresh mushrooms (such as button, stemmed shiitake, and oyster), sliced, divided
• 8 teaspoons olive oil, divided
• 4 (6-ounce) halibut or cod fillets (1 inch thick)

1. Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375u0b0F. Finely chop tomatillos in processor. Add cilantro and blend until coarsely chopped. Add 1/2 cup water and next 12 ingredients; blend tomatillo sauce until smooth.
2. Place 2 shallow ovenproof bowls on each of 2 large rimmed baking sheets. Divide half of mushrooms among bowls; sprinkle lightly with salt and pepper. Drizzle 11/2 teaspoons oil, then 2 tablespoons tomatillo sauce over each. Top each with 1 fish fillet; sprinkle with salt and pepper. Top with remaining mushrooms and tomatillo sauce. Drizzle 1/2 teaspoon oil over each. Cover baking sheets with foil, sealing sheets at edges. Bake until fish is just opaque in center, about 25 minutes.

cilantro, water, fresh italian parsley leaves, mint, garlic, jalapeno chile, lime juice, olive oil, salt, ground cumin, aniseed, ground coriander, ground cloves, ground black pepper, mushrooms, olive oil

Taken from www.epicurious.com/recipes/food/views/fish-fillets-in-mole-verde-238509 (may not work)