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Course : Entree
Type of Prep : Bake
 
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Baked Stuffed Bass

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 1 bass, cleaned (about 3 to 4 pounds)
  • salt and pepper, to taste
  • melted butter
  • Stuffing:
  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 1/2 cup chopped celery
  • 4 cups dry bread crumbs
  • 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes
  • 1 egg, beaten
  • 1/2 teaspoon poultry seasoning, or dried thyme leaves
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

PREPARATION:

Dry fish; sprinkle inside with salt and pepper. Place fish on well-greased baking pan. Melt butter in a skillet over medium-low heat and sauté onion and celery until tender. In a mixing bowl, combine sautéed mixture with bread crumbs, parsley, beaten egg, poultry seasoning, salt, and pepper. Mix well and add a few tablespoons of water if the mixture seems very dry. Stuff fish loosely and brush with melted butter. Bake at 350° for about 45 minutes to 1 hour, or until fish flakes easily with a fork.

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