Whole Bass Oreganata

by Cindi SutterFounder of The Spirited Table® - courtesy of Jared AllenGuest Tastemaker from the archives of his-The Quarterback Killer's Cookbook

1 lemon, cut in half
1 whole bass, 2 to 2 1/2 lbs, 
1/3 cup of extra-virgin olive oil
1/2 cup of chopped oregano
2 Tbsp of (packed) chopped fresh mint
1 Tbsp of fresh lemon juice
2 tsp of dried oregano
1 large garlic clove, finely sliced
Scallions, minced


  1. Clean bass and score to the bone in four places on each side
  2. Arrange rack six inches below broiler. Preheat broiler. Line rimmed baking sheet with foil. Cut lemon into slices. Place fish on foil. Season liberally in and out with salt and pepper. Blend olive oil, chopped mint, lemon juice, oregano, and garlic until coarsely mixed. Season sauce with salt and pepper.
  3. Reserve one-quarter cup of sauce for plating. Spread remaining sauce inside cavity and over fish, rubbing into cuts in the flesh. Place lemon slices in cavity.
  4. Broil fish until cooked through and skin is crisp, about five minutes per side. Pool sauce on large platter and place whole fishing the center. Garnish with lemon slices and chopped herbs.