Baked Bass With Mushroom And Olive Stuffing Recipe
Would you like to try an easy to make but great in taste Baked Bass With Mushroom And Olive Stuffing recipe? Fish is the primary ingredient in Baked Bass With Mushroom And Olive Stuffing. I am certain both of us will be in agreement that this Baked Bass With Mushroom And Olive Stuffing is truly delectable.
Ingredients
one 4-lb. bass, cleaned, scaled
1 1/2 cups dry white wine
1 1/4 cups water
1 onion, sliced
1 carrot, sliced
bouquet garni
1 clove garlic, crushed
1 bulb fennel, sliced
salt and pepper
For the Stuffing:
1/4 cup oil
1 onion, chopped
1/2 lb. chopped mushrooms
4 cups fresh breadcrumbs
1 tablespoon chopped parsley
4 pitted olives, chopped
For the Garnish:
6 mushrooms6 black olives, pitted
6 green olives, pitted
4 tomatoes
1 lemon
Directions
1 Preheat the oven to 400°F. Place the bass in a shallow ovenproof dish and add the wine, water, onion, carrot, bouquet garni, garlic, fennel and seasoning. Cover with parchment paper and bake in the preheated oven for 30 minutes.
2 Remove the dish from the oven, discard the bouquet garni and lift out the vegetables. Chop them coarsely and put on one side to use in the stuffing. Place the fish on an oval serving dish and reserve the stock. Reduce the oven temperature to 350°F.
3 Make the stuffing: heat the oil in a pan and add the chopped onion and mushrooms. Cook for 5 minutes and then add the chopped, cooked vegetables, the bread-crumbs, salt and pepper, parsley and chopped olives. Mix well.
4 Cut the tops of the mushrooms in swirls using a zesting knife and then boil the mushrooms for 4 minutes in a little of the reserved fish stock.
5 Surround the bass with the stuffing. Decorate with the black and green olives and the cooked mushrooms.
6 Place the 4 tomatoes for the garnish in boiling water for 1 minute, remove and peel off the skins. Cut the lemon in a decorative shape and Baked Bass with Mushroom and Olive Stuffing is served surrounded by stuffing, and garnished with peeled tomatoes, olives and lemon waterlilies.
2 Remove the dish from the oven, discard the bouquet garni and lift out the vegetables. Chop them coarsely and put on one side to use in the stuffing. Place the fish on an oval serving dish and reserve the stock. Reduce the oven temperature to 350°F.
3 Make the stuffing: heat the oil in a pan and add the chopped onion and mushrooms. Cook for 5 minutes and then add the chopped, cooked vegetables, the bread-crumbs, salt and pepper, parsley and chopped olives. Mix well.
4 Cut the tops of the mushrooms in swirls using a zesting knife and then boil the mushrooms for 4 minutes in a little of the reserved fish stock.
5 Surround the bass with the stuffing. Decorate with the black and green olives and the cooked mushrooms.
6 Place the 4 tomatoes for the garnish in boiling water for 1 minute, remove and peel off the skins. Cut the lemon in a decorative shape and Baked Bass with Mushroom and Olive Stuffing is served surrounded by stuffing, and garnished with peeled tomatoes, olives and lemon waterlilies.
