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Baked Stuffed Bass Recipe
|Bread cubes||1 1⁄2 Cup (24 tbs)|
|Onion||1⁄2 , minced|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Lemon juice||2 Tablespoon|
|White onions||1 Can (10 oz)|
|Canned mushrooms||3 Ounce (1 Can)|
|Chopped parsley||1 Tablespoon|
Calories 972 Calories from Fat 384
% Daily Value*
Total Fat 43 g66.8%
Saturated Fat 22.6 g112.9%
Trans Fat 0 g
Cholesterol 328.6 mg
Sodium 708.3 mg29.5%
Total Carbohydrates 24 g8.1%
Dietary Fiber 2.8 g11.2%
Sugars 6.3 g
Protein 115 g230%
Vitamin A 49.8% Vitamin C 34.3%
Calcium 14% Iron 18%
*Based on a 2000 Calorie diet
1)Cut away the head and tail of the fish and clean it.
2)Apply required salt inside the cavity.
3)In a bowl, mix the bread cubes, salt, pepper, thyme, onion and 1/4 cup of the butter.
4)Stuff the mixture into the body cavity.
5)Using string, sew the fish together in about 3 place.
6)Take a large piece of heavy duty aluminum foil. Fold it in two.
7)Keep the fish over it and pour the remaining melted butter and lemon juice over it.
8)Place the onions and mushrooms around it.
9)Season with salt and pepper. Sprinkle chopped parsley over it.
10)Fold the foil, completely encompassing the fish and the vegetables. Seal the foil edges with a double fold.
11)On the grate over hot coals, keep the foil package.
12)Slow cook the package, turning two or three times while cooking. Allow 15 to 20 minutes for each pound of fish.
13)Remove from heat and open the foil on a serving tray.
14)Make slices and serve hot.