Moroccan Sea Bass

• 6 tablespoons extra virgin olive oil
• 1 whole sea bass, about 3 pounds, cleaned
• 3 cloves garlic
• 13 cup packed cilantro leaves, plus 10 sprigs cilantro
• 13 cup packed mint leaves, plus 10 sprigs mint
• 1 teaspoon sweet Spanish paprika
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste

1. Use 1/2 tablespoon oil to grease a baking pan large enough to hold fish.
2. Rub 1/2 tablespoon oil over outside of fish.
3. Preheat oven to 450 degrees.
4. Finely mince garlic by hand or by dropping it through feed tube of running food processor.
5. Do same with the packed cilantro and mint leaves.
6. Transfer garlic and herbs to a small bowl, and stir in paprika, lemon juice and 2 tablespoons oil.
7. Season with salt and pepper.
8. Use a sharp knife to cut 3 or 4 slashes about 1/2 inch deep in each side of fish.
9. Spoon a scant teaspoon of herb mixture into each slash.
10. Place fish in baking pan, and stuff cavity with half the cilantro and mint sprigs.
11. Put remaining herb mixture and remaining oil in small saucepan.
12. Roast fish about 20 minutes, until flesh in the slashes looks opaque.
13. Remove from oven, and let rest 5 minutes.
14. Gently heat herb mixture until warm.
15. Transfer fish to a serving platter, remove herbs from cavity and garnish platter with remaining cilantro and mint sprigs.
16. Serve fish, filleting it as you go and spooning herb mixture over each portion.

extra virgin olive oil, bass, garlic, cilantro, mint, sweet spanish paprika, lemon, salt

Taken from cooking.nytimes.com/recipes/7317 (may not work)