FISH FILLETS IN MOLE VERDE

Fish Fillets in Mole Verde image

Provided by Roberto Santibañez

Yield Makes 4 servings

Number Of Ingredients 18

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 jalapeño 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)

Steps:

Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. 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.
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.