Roasted Fish with Thai Pesto Recipe

• 3/4 cup tightly packed fresh cilantro leaves and tender stems
• 1/4 cup tightly packed fresh mint leaves
• 3 medium garlic cloves
• 1 medium jalapeno, seeded and coarsely chopped
• 2 tablespoons lemongrass, coarsely chopped
• 2 teaspoons ginger, peeled and coarsely chopped
• 2 teaspoons fish sauce
• Zest of 1 medium lime
• 1/4 cup plus 1 tablespoon peanut oil
• 1-1/2-pound whole sea bass, red snapper, or barramundi, gutted and cleaned

1. Heat the oven to 400 degrees F and arrange a rack in the middle.
2. Combine cilantro, mint, garlic, jalapeno, lemongrass, ginger, fish sauce, and lime zest in a food processor and pulse until evenly pureed.
3. With the food processor running, slowly drizzle in 1/4 cup of the peanut oil and process until mixture resembles a thick pesto, about 2 minutes.
4. Rinse fish inside and out and pat dry with paper towels.
5. Season all over with salt and freshly ground black pepper.
6. Spread herb mixture inside fish and close securely with butchers twine or toothpicks.
7. Cut a piece of parchment paper or aluminum foil long enough to enclose the fish and place on a baking sheet.
8. Drizzle the foil with remaining 1 tablespoon peanut oil.
9. Place fish on the foil and fold the foil over (dont close too tightly though; leave some room around the fish).
10. Roast fish in the oven until flesh is white and firm to the touch, about 40 minutes.
11. Serve immediately.

tightly packed fresh cilantro, tightly packed fresh mint leaves, garlic, jalapeno, ginger, fish sauce, lime, peanut oil, bass

Taken from www.chowhound.com/recipes/roasted-fish-with-thai-pesto-11075 (may not work)