Ingredients
- 4 whole sea bass, 1 to 1 ½ lbs. each
- 2 bunches cilantro
- 2 bunches scallions
- 2 jalapeño peppers, seeded and finely chopped
- ¼ cup drained capers, chopped
- 2 garlic cloves, minced
- 3 limes, thinly slice 2 limes and leave 1 lime whole
- ½ cup plus 8 tsp extra virgin olive oil
- Black pepper
- Course kosher salt
Instructions
Set your EGG up for indirect cooking with the convEGGtor at 450ºF/232ºC.
In a bowl, combine 2/3 cup of coarsely chopped cilantro, 2/3 cup of thinly sliced scallions, jalapeños, capers, and garlic. Finely grate the zest of 1 lime and squeeze in its juices. Stir in ½ cup olive oil and season with black pepper. Cover the salsa verde and set it aside.
Pat each fish with a paper towel until dry. Coat each fish with 2 tsp olive oil and generously season the outside and the cavity of each fish with salt and black pepper. Evenly divide the lime slices, remaining cilantro sprigs, and remaining scallions among each of the fish cavities. Place the fish on the EGG and roast fish for about 15 to 20 minutes or until the fish is just opaque and flakes when pressed gently with a fork. Once the internal temperature of the fish reaches 145ºF remove it from the EGG. Serve the fish with salsa verde on top or alongside. Enjoy!