Description
You could make this dish with any whole mild tasting white fish.
Ingredients
Scale
- 2 tablespoons melted coconut oil
- 1 large onion, sliced thinly
- 2 small (or 1 large) lemons, sliced thinly
- 1 bunch of fresh parsley
- 1 bunch of fresh oregano
- 2–4 springs of rosemary
- salt
- 1 2-4 pound whole striped bass or other fish, scaled and gutted
Instructions
- Preheat oven to 500 F.
- Spread about 1 tablespoon coconut oil in the bottom of a roasting pan or cookie sheet large enough to contain your fish.
- Make a bed of about half the herbs, onion slices, and lemon slices on the pan, mounding it high enough that the fish will not sit directly on the pan.
- Salt the fish inside and out and place it on top of the mound of herbs.
- Drizzle the remaining coconut oil on top of the fish, then pile it with the remaining herbs, onions, and lemons. Tuck a few of the aromatics inside the body of the fish.
- Cover the entire pan tightly with aluminum foil.
- Place pan in preheated oven and roast for 30-35 minutes.
- Let fish rest for about 10 minutes, then remove top layer of herbs and serve.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Entree
- Cuisine: seafood