Whole Striped Bass with Lemon and Mint

Ingredients

• Striped bass

  raw

  16 oz or 454g

• Lemon

  raw, with peel

  ½ fruit without seeds or 54g

• Oregano

  dried

  1 tsp, ground or 2g

• Lemon juice

  ½ tbsp or 8g

• Olive oil

  2 ½ tbsp or 34g

• Garlic

  raw

  ½ cloves, minced or 2g

• Spearmint

  1 ¾ tbsp or 10g

• Scallions

  raw

  ¼ cup, chopped or 25g

Directions

1. Clean bass and score to bone in four places on each side. Cut lemon in half. Finely chop 3 tablespoons mint, reserving 2 whole sprigs.
2. Arrange rack 6 inches below broiler. Preheat broiler. Line rimmed baking sheet with foil. Cut 1 lemon half into slices. Cut other half into wedges. Place fish on foil. Sprinkle inside and out with salt and pepper. Blend olive oil, onions, chopped mint, lemon juice, oregano, and garlic in mini processor until coarse puree forms. Season sauce with salt and pepper. Reserve 3 tablespoons sauce. Spread remaining sauce inside cavity and over fish, rubbing into cuts in flesh. Place lemon slices and mint sprigs in cavity.
3. Broil fish until cooked through and skin is crisp, about 5 minutes per side. Serve fish with lemon wedges and reserved sauce.