Baked Bass with Fingerlings and Zucchini

By miss5elements

Recipe created by Judith Jones
Oprah.com | September 17, 2009


You're bound to have leftover fish. Save about 3/4 cup to make fish cakes later on in the week.

Ingredients

• 1 whole bass (black, sea, or striped), 1 1/4 to 1 1/2 pounds
• Salt
• 1/2 Tbsp. olive oil
• 3 or 4 fingerling potatoes (5 ounces)
• 1 small zucchini (about 5 ounces)
• Freshly ground pepper
• 2 scallions , chopped
• 2 Tbsp. chopped fresh flat-leaf parsley plus a few whole sprigs (optional)
• 1 Tbsp. chopped fresh tarragon or dill
• Juice of 1 lemon

Details

Servings 1
Adapted from oprah.com

Preparation

Step 1

Preheat oven to 400°. Rinse and dry fish, and rub some salt (about 3/8 teaspoon) and half of olive oil over it.

Fill cavity of fish with scallions and chopped herbs. Lay fish on top of vegetables, and sprinkle with lemon juice and a little salt. Add sprigs of herbs (if using); bake 30 to 35 minutes, or until flesh is opaque. Transfer whole fish with vegetables to a plate.