Thai Roasted Green Fish

Looking for a new twist on an old favorite?  I have one for you today!  You might know that I am a big fan of fish with a delicious sauce on top of it (see Broiled Salmon with Herb Mustard Glaze or Mahi Mahi with Chimichurri Sauce.)  Well, today I have a recipe for you that is similar in some ways to my mahi mahi recipe but with some Thai flavor thrown in.  The components of this sauce (mint, cilantro, fish sauce, sesame oil and brown sugar, to name a few) are all so flavorful and they compliment the fish so well!  I hope you will add this to your menu - especially now that Lent is upon us!  Enjoy!

Thai Roasted Green Fish (adapted from foodnetwork.com)

1 T. freshly squeezed lime juice (about 1/2 a lime - save the other half for serving)
1/2 c. loosely packed fresh cilantro 
1/2 c. loosely packed fresh mint leaves
1 t. fish sauce
1/2 t. toasted sesame oil
1 t. light brown sugar
1 t. crushed red pepper flakes
3 T. extra virgin olive oil

2 lb. cod, cut in 8 even pieces

Salt and pepper

Preheat the oven to 350.  Line a large baking sheet with foil and spray with cooking spray.  In a food processor add the lime juice, cilantro, mint, fish sauce, sesame oil, brown sugar, crushed red pepper and olive oil.  Turn the food processor on and let it go (let it go!) until the mixture forms a paste.  Scrape down the sides and pulse a few more times until the sauce is well combined.

Place the fish on the prepared baking sheet and season lightly with salt and pepper (do not over salt - the fish sauce is quite salty.)  Spread the cilantro mint paste evenly on each piece of fish and place in the oven for 15-20 minutes or until the fish turns white and flakes easily with a fork.  Cut the remaining lemon half in wedges and serve alongside the fish for squeezing!

8 servings (172 calories each serving) according to my calculator on loseit.com