How to cook
Mix half of the olive oil with the salt and black pepper to a paste and brush the dry basses with it.
Stuff the basses with the mixture by hand, along with the rosemary and dill sprigs. Finally, cut the lemon into slices, put one slice in each bass, and the rest are arranged on top.
Slice the carrots into strips and arrange them around the basses. Pour on the remaining olive oil and wrap in foil.
Bake the stuffed basses with tomatoes for 25 minutes in a heated oven, and finally uncover and bake briefly until golden.