Roast Whole Fish With Chive Oil

• 1 bunch chives
• 1/2 cup peanut or vegetable oil
• 1 whole fish, Icelandic char, bass or snapper (about 1 1/2-2 pounds)
• Coarse salt and freshly ground pepper to taste
• Lemon to garnish

1. Cut one-third from the bunch of chives and reserve.
2. Coarsely chop the remainder and put in a blender with the oil.
3. Puree until smooth.
4. Set aside.
5. Preheat oven to 375 degrees.
6. Season the fish with salt and pepper and sprinkle with oil on both sides.
7. Place on an oiled baking tray and roast 15 to 20 minutes, or until it is cooked.
8. Remove to a serving dish and sprinkle on the chive oil.
9. Garnish with chives and slices of lemon.

chives, peanut, fish, salt, lemon

Taken from cooking.nytimes.com/recipes/4477 (may not work)