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3.13 from 181 votes
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Roasted Whole Bass Striped Wild with Sweet Potatoes, Broccoli Florets and Italian Herbs
Course: Entrées
Ingredients
  • 3.2 lb of Whole bass striped wild
  • 2 sweet potatoes cut into medium thin circles
  • 1/2 of a lemon sliced
  • 1 cup of Broccoli florets
  • 1 cup of Minced cilantro
  • Extra virgin olive oil
  • Salt to taste
  • Italian herbs dry or fresh to taste
  • 2 tbsp of Capers
Instructions

  1. Tear off a sheet of aluminum foil long enough to use as a cover for fish.

    Place the bass on it and sprinkle with olive oil, salt and Italian herbs over the fish from both sides and the inside of the fish.

    Put the potatoes slices and broccoli florets around the bass and sprinkle with salt, olive oil, cilantro and Italian herbs.

    Put cilantro and lemon slices on top, bottom and inside of the fish.

    Cover this dish with the aluminum foil and put into the oven.

    Bake at 400F for 40 min. 

    Open the top foil in 40 min and continue to bake for 10 more min.