roasted whole black bass

Posted on Aug 15, 2013

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recipe by kelsey nixon

  • One 2 1/2 to 3-pound whole black bass, gutted and scaled
  • 1 bunch fresh parsley
  • 1 bunch fresh tarragon
  • 1 bunch fresh thyme
  • 1 small head fennel, thinly sliced, fronds reserved
  • 6 cloves garlic, minced
  • 1/2 cup capers, chopped
  • 2 lemons, thinly sliced
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 1/2 cups dry white wine
  • 8 tablespoons (1 stick) unsalted butter, cut into pats
  • Herbed Israeli Couscous, for serving, recipe follows (optional)
  • Kosher salt
  • 1 1/2 cups Israeli couscous
  • 2 tablespoons olive oil
  • 1/4 cup currants
  • 1/4 cup fresh chopped herbs, such as tarragon, parsley, chives, etc.
  • 1 lemon, zested and juiced
  • Freshly cracked black pepper
  • Olive oil

Preheat the oven to 400 degrees F.

Rinse the fish and dry thoroughly with a paper towel. Score each side of the fish 3 to 4 times on a bias, about 1/2-inch deep.

Combine the parsley, tarragon and thyme into 1 large bunch with the stems attached, and separate out one-third of the bunch. Finely chop the separated, smaller bunch. Mix with one-quarter of the fennel slices, one-third of the fronds, garlic and capers and 2 of the lemon slices, making a sort of herby citrus marinade.

Mix the chopped herb mixture with the olive oil and rub the mixture inside and outside of the fish as well as inside the slits. This will