Instructions: 1. Lightly coat a metal baking dish with oil. Select a pan that wont crowd the fillets. (See tip) Place fish in the dish and rub with lime juice; sprinkle with salt and pepper. Set aside.

2. SAUCE: (See tip.) Fit the food processor with the metal blade. Process greens, cucumber, bell pepper, onion, garlic, watercress, scallion and cilantro along with enough lime juice to make a coarse mixture. Pour the sauce over the fish; cover and refrigerate for at least 2 hours.

3. BAKE: Preheat oven to 400F. Uncover the fish; scrape half the sauce from the fish to the sides of the pan. See tip. Bake, basting twice, until it is opaque and flesh flakes when pierced with a knife. This will take from 20 to 30 minutes depending on how wet the fish. Transfer to serving platter. Pour the cooked sauce from the baking pan over the fish; garnish with sliced cherry tomatoes, pitted olives and chopped fresh cilantro leaves.

4. Serve with steamed vegetables: broccoli and cauliflower, baby carrots, zucchini etc.

SAUCE TIP - Makes a lot of sauce; could be halved.

BAKING TIP - The reason for the large metal pan: When fish are crowded in the pan and covered with the sauce, they will steam rather than bake. So expose the flesh of the fish - suggest scraping away sauce from the thickest part - and baking at 400F to 425F.

Description: "snapper, halibut, 1/2-inch thick fillets"

NOTES : Complex flavors and aromas make this dish a delight.

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