Striped bass has a very delicate flavor and should not be seasoned too heavily. Fish from salt water will differ in flavor and richness from those that have been harvested from fresh water. I prefer the ocean fish.
1 striped bass roast (or whole fish), about 3 to 4 lbs, scaled and head removed
2 pats butter or garlic flavored olive oil
1/4 tsp. tarragon
1/4 tsp. marjoram
1/4 tsp. summer savory
Place the roast on a sheet of foil and cover all surfaces of the fish with herbs. Top with lemon slices and butter. Wrap and seal the fish in the foil and place in a baking pan. Place in the oven, preheated to 375 degrees, and cook for 25 to 30 minutes. Remove from oven and let stand for 3 to 5 minutes before opening the foil. Lift the center spine with a fork leaving the flesh from one side of the roast on the foil. Lay the other half of the fish, skin down, and lift the remaining bones out of the fish with the fork. Serve equal portions on individual plates and garnish with fresh chopped parsley and lemon wedges.