THIS SERVED FIVE BIG BOYS GENEROUSLY
1 5lb. whole striped bass, cleaned and gutted
herbs de Provence
Lemons
Fresh rosemary sprigs (6-8)
1 shallot
2 T. butter at room temperature
s&p
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Open the cavity of the fish and rub in a generous amount of dried herbs de Provence. Salt and pepper. And a nice layer of sliced lemons running all along the insides. Use a skewer to close it up, a refrigerate for 4 to 6 hours to allow the herbs to flavor the fish.
Take the needles off two of the rosemary springs and finely chop. Give the shallot a nice fine chop up too. Mix this into the butter well.
Cut four diagonal slices on each side of the fish. Cut deep, all the way to the bone. Work the flavored butter into each crevice. Allow the fish to come to room temp before roasting, which will allow the butter/herb mix to do its thing.
Onto a baking sheet in a preheated 350º oven. Mine was set on convection, and if you can too, do so.
Roast 10 minutes to the inch measure at the thickest part. Mine peaked at 3" at the thickest part, so I gave it 30 minutes, then added another five minutes as a safety. As you'll bed carving this at table, you do want to make sure there's not a battle to slide the meat off the bones.
Garnish each slash on the face-up side with the remaining four rosemary sprigs.
Hint: when serving, don't hold back. The top side should be equally divided between half the guests. The exposed spine and other bones should easily lift up and out of the way, making it easy to slice the bottom side into servings for the rest of your guests. Once you've completed the initial carving, there will be a nice amount of meat remaining, but let's face it, at this point it's never going to be as pretty as when you started out. So make the most of things before the beauty fades into disarray.