Striped Bass With Pesto

• 2 1/2 cups loosely packed basil leaves
• 1/2 cup loosely packed Italian parsley leaves
• 12 cloves garlic, smashed and peeled
• 1/2 cup olive oil
• 1/2 teaspoon kosher salt
• 1 2-pound striped bass

1. To make the pesto, place basil, parsley, garlic and 2 tablespoons of the olive oil in a food processor.
2. Process until finely chopped.
3. With the machine running, slowly pour in the remaining olive oil.
4. Scrape down sides of bowl, add salt, and process until smooth.
5. Using a serrated knife, cut four 2-inch slits across each side of the fish.
6. Place the fish in a 14-by-9-by-2-inch oval dish.
7. It is fine for the tail to hang over the edge of the dish.
8. Rub about half of the pesto all over the fish, into the slits and inside the cavity.
9. Reserve the remaining pesto to serve with the fish, or pasta if serving, or keep for another use.
10. Cover the dish tightly with microwave plastic wrap, making sure the tail is well covered.
11. Cook at 100 percent power in a high-power oven for 11 minutes.
12. Prick plastic to release steam.
13. Remove from oven and uncover.
14. Serve immediately, spooning the liquid over the fish.

basil, parsley, garlic, olive oil, kosher salt, bass

Taken from cooking.nytimes.com/recipes/9683 (may not work)