Whole Black Bass

1        tablespoon extra virgin olive oil, plus more for serving

1        whole black bass, about 1 pound, scaled, gutted and rinsed under water

1        lemon, half juiced and half cut into ¼-inch thick half-moon wedges, divided

1        teaspoon dried oregano

½       teaspoon kosher salt

¼       teaspoon freshly ground black pepper

          Extra virgin olive oil, for serving

Nutritional information per serving

Calories 253 (66% from fat) / carb. 4g / pro. 16g / fat 18g / sat. fat 11g /
chol. 180mg / sod. 1075mg / calc. 86mg / fiber 0g

Drizzle the olive oil on the top, bottom and inside of the black bass. Sprinkle with the lemon juice, oregano, salt and pepper, saving the remainder for serving. Stuff the bass with two of the lemon wedges.

Put the black bass onto the tray inside the steamer. Trim the
tail to fit if necessary. Secure lid. Select Seafood, set timer for
15 minutes and press Start.

Once timer expires, check fish for doneness. Flesh should be opaque. A good test is to insert a fork or metal cake tester into the center; fish is done when the tines of the fork or cake tester feel hot to the touch.

Transfer fish to a serving plate. Cut off head and remaining tail and discard. Cut into fillets. Drizzle with extra virgin olive oil and serve with remaining lemon wedges.