• 1 whole bass (black, sea, or striped), 1 1/4 to 1 1/2 pounds
• Salt
• 1/2 Tbsp. olive oil
• 3 or 4 fingerling potatoes (5 ounces)
• 1 small zucchini (about 5 ounces)
• Freshly ground pepper
• 2 scallions , chopped
• 2 Tbsp. chopped fresh flat-leaf parsley plus a few whole sprigs (optional)
• 1 Tbsp. chopped fresh tarragon or dill
• Juice of 1 lemon

Preheat oven to 400°. Rinse and dry fish, and rub some salt (about 3/8 teaspoon) and half of olive oil over it.

Peel fingerlings; cut lengthwise into quarters. Cut zucchini in half lengthwise, then into 1 1/2-inch pieces. Toss potatoes and zucchini in rest of oil and season lightly with salt and pepper (about 1/8 teaspoon of each). Spread vegetables in the bottom of a baking dish big enough to hold bass.

Fill cavity of fish with scallions and chopped herbs. Lay fish on top of vegetables, and sprinkle with lemon juice and a little salt. Add sprigs of herbs (if using); bake 30 to 35 minutes, or until flesh is opaque. Transfer whole fish with vegetables to a plate.

Editor's Note: You're bound to have leftover fish. Save about 3/4 cup to make fish cakes later on in the week.

Adapted from The Pleasures of Cooking for One, by Judith Jones, copyright © 2009, with permission from the publisher, Alfred A. Knopf, a division of Random House, Inc.