Whole Roasted Herbed Coconut Bass

Whole Roasted Coconut Bass
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
A Paleo-ized Version of a traditional dish; who needs butter and salt?
  • 1 (2½-pound) wild local bass (or similar, depending on what is available)
  • Coconut Oil, melted
  • 8 lemon slices
  • 2 fresh bay leaves
  • Fresh thyme and oregano, to taste
  • 4 cloves garlic, smashed
  • 2 cups dry white wine
  1. Preheat the oven to 400 degrees F.
  2. Make 3 diagonal slices about ½-inch deep on each side of the fish.
  3. Douse fish with oil.
  4. Place lemon slices, bay leaves, some herbs and ½ the garlic cloves inside the body.
  5. Line baking tray with foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray
  6. Lay the fish on top.
  7. Fold the aluminum foil up around the sides of the fish.
  8. Add white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.