Recipe #56: Herb and Lemon Roasted Striped Bass

Today I went to this little seafood deli-type place to obtain this coveted striped bass, which wasn't available at Giant Eagle.  I watched the guy take two whole striped bass and cut them up for me, and I was a bit fascinated.  I'm used to buying already-cut fish from the counter.  These fresh cuts made for a great dinner, and with only five ingredients, it was really simple!  This recipe is also from the August issue of Cooking Light, and was part 2 to tonight's dinner, along with recipe 55.

INGREDIENTS:

4 (6oz) striped bass fillets
1 lemon
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme (I used a little more....)
1 teaspoon chopped fresh oregano (I used more...)

DIRECTIONS:

Preheat oven to 425 degrees.  Coat a baking sheet (or aluminum foil on the sheet) with cooking spray.  Place fish on pan.  Grate lemon rind to measure 1 teaspoon (or more, like I used); juice lemon to 1 tablespoon.  Combine rind, juice oil, thyme, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; drizzle mixture over fish.  (I then squeezed a little more lemon juice over the fillets.)  Bake at 425 for 13-15 minutes.