Roasted Striped Bass
1/2 cup fresh bread crumbs
1/2 cup minced fresh parsley
2 tablespoons minced fresh chives
1 tbsp. minced fresh thyme
2 tbsp. minced fresh basil
salt and pepper
4 center-cut pieces of striped bass (each 1/2 pound and about 1 1/2 inches thick)
2 tbsp. Olive oil
Preheat oven to 350 degrees. In a small bowl, stir together the bread crumbs, herbs, and salt and pepper to taste. Place the fish pieces on waxed paper. With your hands, generously rub the oil on both sides of the fish. Sprinkle the bread crumb-herb mixture evenly on the fish, then pat it so that it adheres. Place the fish on a cake rack in a roasting pan. Roast until the fish just flakes, 10 to 15 minutes. To crisp the top, turn the oven to broil and place the fish under the broiler for about 2 minutes. Transfer to a serving platter and serve immediately. Note: This may be prepared 4 hours in advance through step 3 (except for preheating the oven) and refrigerated.
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