INGREDIENTS
4
pieces (4 ounces each) chilean sea bass
2
Celery stalks
2 cups
Cilantro, packed fresh
1
Cilantro, sprigs
1 lb
Fingerling potatoes, small
1
Leek
1/2
Lemon, Juice of
8
Scallions
1 pinch
Kosher salt
1
Kosher salt
2 tbsp
Olive oil
1/2 cup
Greek yogurt