1 1/2 pounds of tomatillos (paper skin removed & tomatillos washed and cut in half)
2 jalapenos (cut in half and seeds removed)
1 small white onion (about 1 cup cut into 6 large chunks)
4 cloves of garlic (skin left on for baking)
1/2 cup of cilantro
1 tablespoon of lime juice
1 tablespoon of agave nectar
1 3oz can of diced mild green chilis (liquid removed)
Salt to taste
1. To make the tomatillo verde sauce add tomatillos, jalapenos, onion and garlic to a baking sheet pan. Toss with 2 tablespoons of olive oil and place in a preheated 425 degree oven for 15 minutes.
2. Remove baking sheet. Flip all vegetables to the other side and place back in oven for 15 minutes longer, then remove.
3. Add all the caramelized vegetables to a food processor or blender. Don't forget to remove the skins from the garlic.
4. To the food processor add cilantro, lime juice and salt. Pulse to your favorite consistency, set aside 8 oz of sauce and enjoy the rest with chips or on your eggs.
5. To your tomatillo sauce, add your drained canned green chilis and your agave nectar. Stir to combine all ingredients and set aside.
6. Add 2 tablespoons of olive oil to a saute pan and turn on medium high heat. Add salt and cumin to both sides of your sea bass and place in hot pan and sear both side for only 2 minutes each side until golden brown. Does not need to be cooked through.
7. Use a casserole dish single portion size if you have them if not one large dish. Add some tomatillo sauce on the bottom of the pan. Add the seared fish and top with more sauce. Then top with cheese and bake in a 350 degree oven for 10 to 15 minutes until cheese melts and fish is flakey and falls apart.