Fish Are Friends and Also Food

The key to making this extra juicy and flavorful are: herbs, spices, oils and natural juices from items such as tomatoes and lemons. So, I picked a few of my favorite things to bring the fish to life.



  • 1 (2 Pound) Whole striped bass
  • 2 TBSP olive oil
  • 2 TBSP minced garlic
  • 1 Lemon, cut in wheels
  • 2 Small to medium sized tomatoes, cut in wedges
  • 1/2 of an yellow onion, cut in wheels and then cut the wheels in half
  • 1-2 TSP red pepper flakes (depending on how spicy you like it)
  • Himalayan salt or sea salt
  • Bunches of fresh dill
  • Bunches of fresh thyme
  • Bunches of fresh cilantro (optional)


  1. Pre-heat oven to 425 Degrees, line a baking sheet with foil and spray with non-stick spray.
  2. Prepare your roasted onions and tomatoes. Slice the tomatoes into wedges, season with salt and set aside. Slice your onion in half wheels, season with salt and set aside.
  3. Using the Himalayan Salt, rub the entire fish from head to tail and top and bottom on both sides with salt.
  4. Using a sharp knife, cut two slits along the top/back of the fish.
  5. While you let the fish soak in all of the saltiness through its skin, in a separate bowl mix together the olive oil and red pepper flakes and drizzle or baste all of the insides of the fish on the top and the bottom.
  6. Begin stuffing the insides of the fish as well as the two slits you cut at the top with the lemon wheels, minced garlic, fresh dill sprigs, fresh thyme sprigs and optional cilantro leaves.
  7. Transfer Fish to prepared baking sheet. Spread out your cut onions and tomatoes around the fish on the same baking sheet.
  8. Baking in the oven for 20-25 minutes. Remove and let cool before transferring to serving dish.