Baked Stuffed Striped Bass Recipe
Ingredients
| Fish bass | 4 pound, dressed | |
| Eggs | 2 , beaten | |
| 2 cups dry bread cubes | ||
| Ricotta cheese | 1 1/2 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Green pepper | 2 Tablespoon, finely chopped | |
| Shredded carrot | 2 Tablespoon | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Lemon juice | 2 Tablespoon | |
Directions
Thaw fish, if frozen.
Place in well-greased shallow baking pan; sprinkle cavity lightly with salt and pepper.
For stuffing combine eggs, bread cubes, ricotta, parsley, green pepper, carrot, and 1/2 teaspoon salt; toss lightly.
Stuff fish loosely with half of the stuffing.
Combine melted butter or margarine and lemon juice; brush over fish.
Bake, uncovered, in 350° oven for 45 to 60 minutes or till fish flakes easily when tested with a fork.
Baste the fish occasionally with lemon juice mixture.
Place in well-greased shallow baking pan; sprinkle cavity lightly with salt and pepper.
For stuffing combine eggs, bread cubes, ricotta, parsley, green pepper, carrot, and 1/2 teaspoon salt; toss lightly.
Stuff fish loosely with half of the stuffing.
Combine melted butter or margarine and lemon juice; brush over fish.
Bake, uncovered, in 350° oven for 45 to 60 minutes or till fish flakes easily when tested with a fork.
Baste the fish occasionally with lemon juice mixture.
Chef
