Whole Roasted Bass

• 1 (8 pound) whole sea bass, eviscerated and all outside fins and scales removed
• 2 tablespoons herb oil, recipe follows
• Salt and pepper

1. Score the flesh of the fish from top to belly to 5 equal incisions from head to tail.
2. Repeat this process on both sides.
3. Season with salt and pepper on both sides and in the cavity.
4. Make sure the seasoning is inside the incisions.
5. Repeat this process with the herb oil.
6. Place the fish on the barbecue and grill for about 15 minutes on each side.
7. Be careful when turning the fish over and removing from the grill.
8. The fish will be more delicate when it is cooked.
9. For maximum flavor brush the fish with herb oil as soon as you remove it from the grill.
10. 1/4 cup chopped parsley leaves
11. 1/4 cup chopped chervil leaves
12. 1/4 cup chopped basil leaves
13. 1/4 cup chopped thyme leaves
14. 1 quart blended olive oil
15. Combine all ingredients.
16. This can be prepared in advance and used for multiple recipes.
17. Yield: 1 1/2 quarts

bass, herb oil, salt

Taken from www.foodnetwork.com/recipes/whole-roasted-bass-recipe.html (may not work)