Fish with Salsa Verde

Name: 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; Five 5- to 6-ounce pieces striped cod, halibut, flounder or sea bass fillets, bones and skin removed