Name: Baked Bass with Fingerlings and Zucchini
Yield: 1
Ingredients: 1 whole bass -; Salt -; 1/2 tbsp. olive oil -; 4 fingerling potatoes -; 1 small zucchini -; Freshly ground pepper -; 2 scallions -; 2 tbsp. chopped fresh flat-leaf parsley -; 1 tbsp. chopped fresh tarragon or dill -; Juice of 1 lemon -

Baked Bass with Fingerlings and Zucchini

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Ingredients for - Baked Bass with Fingerlings and Zucchini

1. 1 whole bass -

2. Salt -

3. 1/2 tbsp. olive oil -

4. 4 fingerling potatoes -

5. 1 small zucchini -

6. Freshly ground pepper -

7. 2 scallions -

8. 2 tbsp. chopped fresh flat-leaf parsley -

9. 1 tbsp. chopped fresh tarragon or dill -

10. Juice of 1 lemon -

How to cook deliciously - Baked Bass with Fingerlings and Zucchini

1. Stage

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

2. Stage

Peel fingerlings; cut lengthwise into quarters. Cut zucchini in half lengthwise, then into 1 1/2-inch pieces. Toss potatoes and zucchini in rest of oil and season lightly with salt and pepper (about 1/8 teaspoon of each). Spread vegetables in the bottom of a baking dish big enough to hold bass.

3. Stage

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.