Whole Roasted Black Bass with Potatoes, Green Olives, and Salsa Verde

Whole Roasted Black Bass with Potatoes, Green Olives, and Salsa Verde

Whole Roasted Black Bass with Potatoes, Green Olives, and Salsa Verde

The fillets of whole roasted fish are easy to remove and serve using a serving fork or spoon, thin knife, or a spatula.Jenny Huang

Black bass is in season through the winter in the northeast, when chef Nick Perkins and Katie Jackson from Hart’s say the fish are plumpest and at their best. But any similar white fish could work in this preparation, such as duarade, branzino, or red snapper. “Since, with whole fish, you’re already contending with so much when picking it apart and eating it, it’s really nice to serve it with a homey, simple side.” He and chef Katie Jackson choose warm potatoes, broken apart and served with an olive-y salsa verde.

What You Will Need