INGREDIENTS
1 lemon, cut in half
1 whole striped bass, cleaned and scored
5 TBSP. extra-virgin olive oil
1/2 cup chopped green onions (about 2)
3 TBSP. (packed) chopped fresh mint plus 4 whole sprigs
1 TBSP. fresh lemon juice
3 garlic cloves, coarsely chopped
2 tsp. dried oregano
DIRECTIONS
Arrange oven rack 6-inches below broiler.
Preheat broiler.
Line rimmed baking sheet with foil.
Cut a half of a lemon 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 TBSP. sauce.
Spread 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.
