Salsa Verde:
2 garlic cloves
1 poblano chile, stemmed, seeded and chopped
1/2 bunch cilantro leaves, chopped
1/2 bunch Italian parsley leaves, chopped 6 green onions, white and light green only, trimmed and chopped
1 tablespoon white wine vinegar
3 roma tomatoes, cored, seeded and chopped
2 teaspoons dried oregano
1/3 cup water
2 tablespoons fruity olive oil
1 teaspoon salt
Lemon wedges for serving

Season the fish all over with salt and pepper and place in an oil-lined ovenproof baking dish.

To make the salsa, combine all of the ingredients in a blender or food processor and puree.

Pour the salsa over the fish in the pan and bake 8 to 12 minutes, until the thickest part of the fish is done.

Serve hot with lemon wedges and salsa spooned on top.