R o a s t e d W h o l e F i s h

Serves 2 to 3.

This is a fast and light meal for two, paired perhaps with Fennel and Onion Salad.

1 1/2 pounds whole striped bass, red snapper, or other white fleshed fish,
cleaned and scaled.
2 tbs olive oil
Coarse salt
Coarsely ground black pepper
1/4 Medium onion
2 flat-leaf parsley sprigs
2/3 cup fresh bread crumbs
2 tbs finely chopped fresh flat-leaf parsley
1 tbs finely chopped fresh basil
1 tbs finely chopped fresh mint
1 garlic clove, minced
Lime wedges

Preparation Cut off the fins and trim the tail a little since it will burn in the oven. Cut
3 X's about 1/4 inch deep and 2 1/2 inches long on one side of the fish. Rub the skin
with one tablespoon of the olive oil, and salt and pepper both sides of the fish. Place
the onion and parsley sprigs inside the cavity.
Coat an ovenproof skillet with the remaining 1 tablespoon of olive oil and place over
high heat. Place the fish in the pan, slit side down, and sear, turning over to brown the
other side after 2 to 3 minutes. Remove from the heat.

Preheat the oven to 450 degrees F.

In a small bowl mix together the bread crumbs, herbs, olive oil, and garlic. Cover the
top of the fish with this mixture and place in the oven. Bake until the flesh appears
white through the cut nearest to the head. Time will depend on the size and thickness
of the fish, but should be no more than 15 minutes. The bread crumbs will cover any
imperfections and make the fish look especially appetizing.