- 2 smallish whole sea bass, gills, guts, scales, and fins removed (have your fishmonger take care of that)
- Olive oil
- Salt and pepper
- 1 lemon
- 1 handful fresh mint
- 1 handful fresh flat-leaf parsley
- 10 chives
- 1 small chili
Get your broiler nice and hot. Rub the fish down with a little bit of olive oil, inside and out, and season inside and out with salt and pepper. Slice half the lemon thinly, and stuff the cavity of each fish with some lemon slices. Park the fish on a foil-lined baking sheet, and broil until the outside of the fish is charred and the inside is flaky and opaque--about 7 to 9 minutes per side, depending on how big your fish is. You'll want to place your oven rack on the second position down from the broiler, not just under it or the fish will burn.
Meanwhile, chop the herbs and chili nice and fine. Mix them together in a bowl or mug with the juice of the remaining half a lemon, about 2 to 3 tablespoons olive oil, and salt and pepper. As soon as the fish comes out of the oven, put them on a plate, and pour all the sauce over them.
Empty a big bag of new potatoes in a large pot, and cover with about an inch of water. Bring to a boil, and cook until the potatoes are fork-tender. Drain, and put the potatoes back in the pot. Add salt and maybe some remaining parsley and a few spoonfuls of olive oil (to taste), and light crush the potatoes with a masher or fork. They will be drier than mashed potatoes--like potato crumbles.
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