Ingredients
1whole bass
salt
½tbspolive oil
4fingerling potatoes
1small zucchini
freshly ground pepper
2scallions
2tbspfresh flat leaf parsley,chopped
1tbspfresh tarragon or dill,chopped
1lemon juice
Preparation
Preheat oven to 400 degrees F. Rinse and dry fish, and rub some salt and half of olive oil over it. Peel fingerlings; cut lengthwise into quarters.
Cut zucchini in half lengthwise, then into 1½-inch pieces. Toss potatoes and zucchini in rest of oil and season lightly with salt and pepper. Spread vegetables in the bottom of a baking dish big enough to hold bass.
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.
