To peel poblano chiles, place under broiler for 5 minutes, turning, until skin begins to blacken and blister. Then cover and steam for a couple of minutes to loosen skin. Peel under cold running water.
1 bunch scallions, trimmed and cut into large pieces
1 poblano chile, peeled, seeded, and chopped
1 to 2 cloves garlic, smashed and peeled
1 cup store-bought tomatillo salsa
2 tbsp. olive oil
1 tsp. dried Mexican oregano
1 tsp. dried thyme
1 lb. cod fillets
Kosher salt and freshly ground black pepper
1. Preheat the oven to 400°F. Lightly oil a baking dish.
2. In a blender or food processor, combine scallions, poblano, garlic, tomatillo salsa, oil, oregano, and thyme. Process to a thick, sauce-like consistency.
3. Season both sides of cod with salt and black pepper to taste. Place in baking dish and cover with sauce mixture. Bake uncovered until fish is cooked through but still juicy, 8 to 10 minutes.