It’s a nutritious fish dish for one. But if you want to impress a date with your cooking mastery, simply double the recipe, light some candles and pour a glass of white wine. (Is it hot in here, or is the oven still on?)

Ingredients:

• 1 whole sea bass
• 4 fingerling potatoes
• 1 small zucchini
• 1 red bell pepper, cut into 1-inch squares
• 1 yellow bell pepper, cut into 1-inch squares
• 1/2 Tbsp. fresh tarragon, chopped
• 1 ½ tsp. Redmond Real Salt Nature’s First Sea Salt
• Drogheria & Alimnetari Organic Black Pepper Corns Mill, freshly ground to taste
• Juice of a lemon

Directions:

1. Preheat oven to 400˚F.
2. Rinse fish and pat dry, then rub with half of olive oil. Fill the cavity of the fish with tarragon, salt and pepper to taste.
   
3. Peel potatoes and cut lengthwise into quarters.
4. Cut zucchini into 1 ½-inch pieces.
5. In a bowl, toss zucchini, potatoes and peppers with remaining oil, salt and pepper.
6. Spread vegetables in a baking dish.
7. Lay fish on top of vegetables and squeeze lemon juice on top.
8. Bake 30-35 minutes, or until flesh is opaque.
9. Gently transfer the fish and vegetables to a plate and enjoy!Tip: use leftovers to make fish cakes the next day.