Equipment
Ingredients
Whole Roasted Bass
- 1 whole striped bass, scaled, gutted, and gills removed
- 15 ml olive oil
- 8 g kosher salt
- 3 g smoked paprika
- 2 g ground cumin
- 1 lime, thinly sliced
- 10 g fresh cilantro sprigs
Cilantro-Poblano Sauce
- 1 poblano pepper
- 30 g fresh cilantro, roughly chopped, tender stems included
- 2 garlic, peeled
- 30 ml lime juice, freshly squeezed
- 60 ml olive oil
- 3 g kosher salt
- 1 jalapeno pepper, stemmed and seeded
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 829 kcal
- Protein
- 82 g
- Carbohydrates
- 12 g
- Fat
- 49 g
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 2467 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 31 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 360 mg
- Potassium
- 1561 mg
- Calcium
- 126 mg
- Iron
- 6.0 mg
- Magnesium
- 201 mg
- Phosphorus
- 942 mg
- Zinc
- 2.2 mg
- Vitamin A
- 329 mcg
- Vitamin C
- 106 mg
- Vitamin E
- 6.8 mg
- Vitamin K
- 88 mcg
- Vitamin B6
- 1.5 mg
- Vitamin B12
- 17.2 mcg
- Thiamin
- 0.51 mg
- Riboflavin
- 0.21 mg
- Niacin
- 10.1 mg
- Folate
- 60 mcg
- Water
- 425 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 220C (425F). Place the poblano pepper directly on a baking sheet and roast until the skin is blistered and charred on all sides, turning occasionally. This should take about 10 minutes.
Transfer the charred poblano to a mixing bowl and cover tightly with a plate or plastic wrap. Let it steam for 5 minutes. Carefully peel off the skin, remove the stem and seeds, and roughly chop the flesh.
In a food processor, combine the chopped poblano, fresh cilantro, garlic cloves, lime juice, salt, and jalapeno if using. Pulse until finely minced. With the motor running, slowly stream in the olive oil until you achieve a vibrant green, emulsified sauce. Set aside.
Pat the whole bass completely dry inside and out using paper towels. Using a sharp chef's knife, score the flesh with three deep diagonal cuts on each side, slicing down until you just feel the bone.
Rub the fish thoroughly with 15ml of olive oil, ensuring it penetrates the scored cuts. Season evenly inside and out with the salt, smoked paprika, and ground cumin. Stuff the main cavity with the sliced limes and fresh cilantro sprigs.
Place the seasoned fish on a parchment-lined baking sheet. Roast in the oven at 220C (425F) for 20 minutes, or until the thickest part of the fish registers an internal temperature of 60C (140F) and the flesh flakes easily.
Remove the fish from the oven and let it rest for 5 minutes to allow the juices to redistribute. Transfer the whole fish to a serving platter and serve immediately with the cilantro-poblano sauce generously spooned over the top or on the side.
Chef's Notes
- Scoring the fish is not just for aesthetics; it allows the heat to penetrate evenly through the thickest part of the fillet, drastically reducing cooking time and preventing the thinner tail end from drying out.
- If your poblano pepper refuses to blister evenly in the oven, you can char it directly over a gas burner flame using metal tongs.
- For a richer sauce, replace half of the olive oil with a dollop of sour cream or Mexican crema, though this will negate the dairy-free dietary flag.
- Always check the cavity of your fish before seasoning to ensure no remnants of the bloodline remain, as this can impart a muddy flavor to the finished dish.
Storage
Refrigerator: 2 days — Store sauce and fish in separate airtight containers.
Reheating: Reheat fish gently in a 150C oven until just warmed through to prevent overcooking. Serve the sauce cold or at room temperature.
Troubleshooting
Fish skin sticks to the pan and tears when serving
Cause: Moisture on the skin or insufficient lubrication on the pan surface
Fix: Carefully slide a thin, flexible fish spatula under the fish to pry it up gently, using the roasted limes from the cavity as an aromatic garnish to cover any torn spots
Prevention: Ensure fish is thoroughly patted dry and use parchment paper on your baking tray
Sauce tastes bitter or too grassy
Cause: Olive oil was over-blended, causing it to oxidize and turn bitter, or poblano was charred to ash rather than blistered
Fix: Balance the bitterness by adding a pinch of sugar or agave nectar and an extra squeeze of fresh lime juice
Prevention: Pulse the oil in gently rather than blending on high speed for too long
Cultural Context
Serving fish whole is a traditional coastal presentation around the globe that maximizes flavor and succulence by cooking the meat on the bone. In this dish, the technique marries with the bold, earthy flavors of the American Southwest and Northern Mexico, where charred poblano peppers and vibrant cilantro form the backbone of countless salsas and marinades.
