4 Servings 10 min Cook
32 0 Oz Bass
1 Fruit without seeds Lemons
2 Tsp, ground Oregano
1 Tbsp Lemon Juice
5 Tbsp Olive Oil
1 Cloves, minced Garlic
3 1/2 Tbsp Spearmint
1/2 Cup, chopped Scallions
Clean bass and score to bone in four places on each side.
Cut lemon in half.
Finely chop 3 tablespoons mint, reserving 2 whole sprigs.
Arrange rack 6 inches below broiler.
Line rimmed baking sheet with foil.
Cut 1 lemon half into slices.
Cut other half into wedges.
Place fish on foil.
Sprinkle inside and out with salt and pepper.
Blend olive oil, onions, chopped mint, lemon juice, oregano, and garlic in mini processor until coarse puree forms.
Season sauce with salt and pepper.
Reserve 3 tablespoons sauce.
remaining sauce inside cavity and over fish, rubbing into cuts in flesh.
Place lemon slices and mint sprigs in cavity.
Broil fish until cooked through and skin is crisp, about 5 minutes per side.
Serve fish with lemon wedges and reserved sauce.