Baked Bass with Fingerlings

• A whole bass, 1 1/41 1/2 pounds
• Salt
• Olive oil
• 3 or 4 small fingerling potatoes
• 1 small-to-medium zucchini
• Freshly ground pepper
• 2 scallions, chopped
• 2 tablespoons chopped fresh parsley mixed with other fresh herbs, such as dill or tarragon
• Juice of 1 lemon

1. Preheat the oven to 400.
2. Rinse and dry the fish, and rub some salt and olive oil over it.
3. Peel the fingerlings, and cut lengthwise into quarters.
4. Cut the zucchini in half lengthwise, and then into 1 1/2-inch pieces.
5. Toss the potatoes and zucchini in a little olive oil, and salt and pepper them lightly.
6. Spread them out on the bottom of an oval baking dish big enough to hold the fish.
7. Fill the cavity of the bass with the scallions and herbs, sprinkle a little lemon juice and salt over it, and lay the fish on top of the vegetables.
8. Bake for 2530 minutes, or until the flesh of the bass is opaque.
9. Youre bound to have some leftover fish, so make some Fish Cakes (page 68) later in the week, or use the fish in a summery salad (see page 157).

bass, salt, olive oil, potatoes, zucchini, freshly ground pepper, scallions, herbs, lemon

Taken from www.epicurious.com/recipes/food/views/baked-bass-with-fingerlings-378370 (may not work)