Whole Striped Bass with Lemon and Mint

Ingredients

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Lemon juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Garlic

  Raw

  1 cloves, minced or 3g

• Spearmint

  Fresh

  3 ½ tbsp or 20g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Bass

  Fish, fresh water, mixed species, raw

  32 oz or 907g

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.

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