1 (3 pound) whole black bass or sea bass, cleaned, head and tail intact
2 tablespoons chopped fresh tarragon
¾ teaspoon salt, divided
3 tablespoons extra-virgin olive oil, divided
⅓ cup dry white wine
1 tablespoon butter
2 cloves garlic, minced
1 ½ cups whole-wheat breadcrumbs
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh marjoram or oregano
3 tablespoons chopped fresh parsley
Directions
Step 1
Preheat oven to 350 degrees F.
Step 2
Sprinkle the inside of the fish cavity with tarragon and 1/4 teaspoon salt.
Step 3
Heat 2 tablespoons oil in a roasting pan over medium-low heat. Add the fish and pour in wine. Bake until the fish is opaque in the center, 40 to 50 minutes.
Step 4
Meanwhile, heat the remaining 1 tablespoon oil, butter and garlic in a large skillet over medium heat. Add breadcrumbs, basil, marjoram (or oregano), parsley and the remaining 1/2 teaspoon salt. Cook, stirring often, until the breadcrumbs are toasted, 3 to 4 minutes.
Step 5
Score the skin of the fish near the gills and carefully pull it off toward the tail. (Discard the skin.) Spread the breadcrumb mixture over the fish, pressing gently. Return the fish to the oven and bake for 5 minutes.
