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Submitted by Pamela 11 June 2009

You can bake the fish on its own or with the suggested additions or anything that occurs to you. The advantage of the 2nd is that you have a complete course in one dish. I think this blend of herbs is a particularly good one. You can substitute another similar type fish eg bream.for the bass



1 Sea bass ,Handfull of dill,Handfull of parsley,Half handfull of tarragon,1 lemon,Olive oil,Salt and pepper,Parboiled potatoes (optional),1 onion sliced into rings (optional),1 tomato sliced (optional),


Preheat oven to 190ºC
Clean fish and cut two or three slashes on one side.
Crush or bruise herbs to release their oils and stuff them into the fish.
Lightly oil a baking dish and place the fish in it, slashed side up.
Stick slices of lemon into the slashes.
Surround fish with the parboiled slices of potato, onion rings and tomato slices.
Sprinkle salt and pepper and a little olive oil
Bake in preheated oven for approx 15 mins per lb.

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