Whole Grilled or Baked Boneless Striped Bass Scented with Fresh Herbs

Name: Whole Grilled or Baked Boneless Striped Bass Scented with Fresh Herbs (Bar Américain Désossé, Parfumé aux Herbes Fraîches)
Cuisine: France
Ingredients: 1, 2, or 4 wild striped bass (total weight 8 pounds [3.6 kg]), or other fish, such as Atlantic sea bass, red snapper, Mediterranean sea bass (loup de mer, branzino), or Mediterranean sea bream (daurade, orata), scaled but preferably not gutted; 1, 2, or 4 wild striped bass (total weight 8 pounds [3.6 kg]), or other fish, such as Atlantic sea bass, red snapper, Mediterranean sea bass (loup de mer, branzino), or Mediterranean sea bream (daurade, orata), scaled but preferably not gutted; 1, 2, or 4 wild striped bass (total weight 8 pounds [3.6 kg]), or other fish, such as Atlantic sea bass, red snapper, Mediterranean sea bass (loup de mer, branzino), or Mediterranean sea bream (daurade, orata), scaled but preferably not gutted; 1, 2, or 4 wild striped bass (total weight 8 pounds [3.6 kg]), or other fish, such as Atlantic sea bass, red snapper, Mediterranean sea bass (loup de mer, branzino), or Mediterranean sea bream (daurade, orata), scaled but preferably not gutted; 1, 2, or 4 wild striped bass (total weight 8 pounds [3.6 kg]), or other fish, such as Atlantic sea bass, red snapper, Mediterranean sea bass (loup de mer, branzino), or Mediterranean sea bream (daurade, orata), scaled but preferably not gutted; 1, 2, or 4 wild striped bass (total weight 8 pounds [3.6 kg]), or other fish, such as Atlantic sea bass, red snapper, Mediterranean sea bass (loup de mer, branzino), or Mediterranean sea bream (daurade, orata), scaled but preferably not gutted; 1, 2, or 4 wild striped bass (total weight 8 pounds [3.6 kg]), or other fish, such as Atlantic sea bass, red snapper, Mediterranean sea bass (loup de mer, branzino), or Mediterranean sea bream (daurade, orata), scaled but preferably not gutted; 1, 2, or 4 wild striped bass (total weight 8 pounds [3.6 kg]), or other fish, such as Atlantic sea bass, red snapper, Mediterranean sea bass (loup de mer, branzino), or Mediterranean sea bream (daurade, orata), scaled but preferably not gutted; 1, 2, or 4 wild striped bass (total weight 8 pounds [3.6 kg]), or other fish, such as Atlantic sea bass, red snapper, Mediterranean sea bass (loup de mer, branzino), or Mediterranean sea bream (daurade, orata), scaled but preferably not gutted; 3 tablespoons freshly chopped herbs such as chervil, chives, parsley, basil, and tarragon, alone or in combination; 3 tablespoons freshly chopped herbs such as chervil, chives, parsley, basil, and tarragon, alone or in combination; 3 tablespoons freshly chopped herbs such as chervil, chives, parsley, basil, and tarragon, alone or in combination; 3 tablespoons freshly chopped herbs such as chervil, chives, parsley, basil, and tarragon, alone or in combination; 3 tablespoons freshly chopped herbs such as chervil, chives, parsley, basil, and tarragon, alone or in combination; 3 tablespoons freshly chopped herbs such as chervil, chives, parsley, basil, and tarragon, alone or in combination; 3 tablespoons extra-virgin olive oil, plus additional (to pass at the table); fine salt; pepper; coarse salt; balsamic vinegar or good wine vinegar (to pass at the table; optional); balsamic vinegar or good wine vinegar (to pass at the table; optional); lemon wedges (to pass at the table; optional)

Bar Américain Désossé, Parfumé aux Herbes Fraîches

Preparation info

Makes
8
main-course servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

You can use this method with virtually any fish, large or small, and then serve the fish in crosswise slices instead of having to fillet it at the table. If you’re using larger or smaller fish, calculate about 1 pound of whole fish (before boning and gutting) per person.

Ingredients

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Ingredients

Method