- 1 lemon, cut in half
- 1 2-pound whole striped bass, cleaned, scored to bone in 4 places on each side
- 5 tablespoons extra-virgin olive oil
- 1/2 cup chopped green onions (about 2)
- 3 tablespoons (packed) chopped fresh mint plus 4 whole sprigs
- 1 tablespoon fresh lemon juice
- 2 teaspoons dried oregano
- 1 large garlic clove, coarsely chopped
- Arrange rack 6 inches below broiler. Preheat broiler. Line rimmed baking sheet with foil. Cut 1 lemon half into slices. Cut other half into wedges. Place fish on foil. Sprinkle inside and out with salt and pepper. Blend olive oil, onions, chopped mint, lemon juice, oregano, and garlic in mini processor until coarse puree forms. Season sauce with salt and pepper. Reserve 3 tablespoons sauce. Spread remaining sauce inside cavity and over fish, rubbing into cuts in flesh. Place lemon slices and mint sprigs in cavity.
- Broil fish until cooked through and skin is crisp, about 5 minutes per side. Serve fish with lemon wedges and reserved sauce.