White Fish with Pumpkin Seed Crust, Roasted Tomatillo Sauce and Sautéed Zucchini

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the tomatillos, white onion, and 2 garlic cloves on a sheet pan; add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss and roast for 18 to 20 minutes at 425°F / 220°C until the tomatillos are soft and lightly browned.

2. 2

   While the vegetables roast, place the pumpkin seeds in a dry skillet over medium heat and toast for 3 to 4 minutes, stirring often, until fragrant. Let them cool slightly, then process them with the cumin, smoked paprika, dried oregano, red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the cilantro until you get a coarse mixture, not fully fine.

3. 3

   Transfer the roasted tomatillos, onion, roasted 2 garlic cloves, remaining cilantro, 1 tablespoon lime juice, and water to a blender. Blend until smooth. Taste and adjust with a pinch of salt if needed.

4. 4

   Pat the white fish fillets dry with paper towels. Rub them with 1 tablespoon olive oil and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon lime juice. Press the pumpkin seed mixture onto the top of each fillet to create an even crust.

5. 5

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Place the fillets crust-side up and cook for 2 minutes without moving to brown the bottom. Transfer the skillet to the oven and bake for 8 to 10 minutes at 400°F / 205°C, or until the fish is cooked through and flakes easily.

6. 6

   While the fish finishes cooking, heat the remaining tablespoon of olive oil in another skillet over medium heat. Add the zucchini and cook for 3 minutes. Stir in the remaining 4 garlic cloves, a pinch of salt, and the rest of the black pepper; sauté 2 to 3 minutes more until the zucchini is tender but still firm. Finish with the remaining tablespoon of lime juice.

7. 7

   To serve, spoon the tomatillo sauce onto plates, place the pumpkin seed crusted fish on top, and serve with the sautéed zucchini. Serve immediately.