Striped Bass with Salsa Verde | Saveur

Ingredients

• 1 lemon
• 1 whole cleaned striped bass (about 2 lbs.)
• ³⁄₄ cup plus 1 tbsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• ¹⁄₂ cup chopped flat-leaf parsley leaves, stems reserved
• 2 tbsp. chopped tarragon leaves, stems reserved
• 3 inner ribs celery, halved crosswise
• ¹⁄₂ cup chopped celery leaves
• ¹⁄₄ cup capers, rinsed and chopped
• ¹⁄₄ cup crème fraîche
• 4 tsp. Dijon mustard
• 6 scallions, white and light green parts only, thinly sliced
• Large pinch of crushed red chiles