Whitefish and cilantro: they seem to have been made for one another, and this dish is proof. The cream, onions, garlic, and lime juice all contribute to a tasty mixture that bathes the fish in a fresh, attractive, bright green sauce. This recipe is a little unusual for a mexican dish; baked foods are not all that common in that country (ovens tend to be used only on special occasions), and the cilantro here is cooked, which is rare. The herb loses a lot of the intensity of its flavor and aroma with high heat, but in this case, there is more than enough cilantro in the dish to make up for that. Contrary to what many people think, cilantro stems are just as tasty as the plants leavesand we use both in this dish.
