- 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)
- 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.