Baked Whole Hybrid striped Bass

1 large Hybrid striped Bass, eviscerated, scaled and slit along backbone
1 pound large uncooked shrimp, shelled and de-veined
2 dozen clams, scrubbed 1 pound sea scallops
3 carrots sliced julienne 1 large tomato, chopped
1 small onion, finely chopped 12 black peppercorns, crushed
1 bay leaf 1/2 tsp. dried oregano
1/2 tsp. dried basil 1 cup white wine
1/2 cup clam juice
1/2 cup olive oil
Juice of two lemons Preheat oven to 375°F

Combine last 11 ingredients in bowl. Spoon mixture over fish in heavy baking dish and cook over high heat about 15 minutes to reduce liquid, frequently shaking pan and stirring carefully. Arrange clams, shrimp and scallops around fish, then bake until clam shells open about 30 minutes. If all do not open, cover pan with foil and continue baking a few minutes longer; discard any that still have not opened. Spoon off as much liquid as possible into saucepan (tent fish with foil and keep warm) and simmer until reduced by about half. Arrange lemon slices on fish and pour reduced liquid over top.