Fish with Salsa Verde

Ingredients

• 10 to 12 sprigs fresh cilantro, chopped (stems and all)
• 8 to 10 sprigs fresh flat-leaf parsley, chopped (stems and all)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons drained capers, coarsely chopped
• 2 tablespoons grainy mustard
• 1 tablespoon fish sauce
• 1 teaspoon coriander seeds, lightly crushed
• 12 gherkins (cornichons), finely chopped, with brine
• 1 small clove garlic, minced
• 1 medium red onion, minced, soaked in ice water
• Juice of 1 large lime
• Kosher salt
• 3 tablespoons extra-virgin olive oil
• Five 5- to 6-ounce pieces striped cod, halibut, flounder or sea bass fillets, bones and skin removed

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