How to cook
Make a mixture from half the oil, black pepper and salt, rub the dry bass with it. Place the fish in a large sheet of foil, put it in a rectangular tray. Cut the tomato into small pieces and mix it with the basil and oregano.
By hand, stuff the tomato pieces, rosemary and dill sprigs into the fish. Next, cut the lemon into slices, put 1 slice in the bass, arrange the rest on top of it. Cut the carrots into strips and arrange them around the bass.
Soak with the remaining olive oil and wrap it in foil. Bake the stuffed bass with tomatoes for 25 minutes in a preheated oven, and finally uncover and finish baking until golden.