Whole Striped Bass with Lemon and Mint
Time: 30 mins
1 lemon, cut in half 1 2-pound whole striped bass, cleaned, scored to the bone in 4 places on each side
5 tablespoons extra-virgin olive oil 1/2 cup chopped green onions (about 2)
3 tablespoons (packed) chopped fresh mint plus 4 whole sprigs 1 tablespoon fresh lemon juice
2 teaspoons dried oregano 1 large garlic clove, coarsely chopped
- Arrange rack 6 inches below broiler. Preheat broiler. Line rimmed baking sheet with foil. Cut 1 lemon half into slices. Cut the 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 a mini processor until coarse puree forms. Season the sauce with salt and pepper.
- Reserve 3 tablespoons of sauce. Spread the remaining sauce inside the cavity and over the fish, rubbing into cuts in the flesh. Place lemon slices and mint sprigs in the cavity.
- Broil fish until cooked through and skin is crisp, about 5 minutes per side. Serve fish with lemon wedges and reserved sauce.