Striped Bass with Oysters and Herbs Recipe

Summary

Preparation Time40 MinCooking Time10 Min
Ready In50 MinDifficulty LevelEasy
Servings6Cuisine
CourseMethod
DishInterest Group

Ingredients

 Striped bass4 Pound (1 Fish)
 Butter1⁄4 Cup (4 tbs), melted
 Soft white bread crumbs2 Cup (32 tbs)
 Dried marjoram1⁄8 Teaspoon
 Minced parsley2 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Cayenne pepper To Taste
 Thin salt pork slices2
 Oysters1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 444 Calories from Fat 146

% Daily Value*

Total Fat 16 g25.2%

Saturated Fat 6.8 g33.8%

Trans Fat 0 g

Cholesterol 284.3 mg

Sodium 437.9 mg18.2%

Total Carbohydrates 11 g3.6%

Dietary Fiber 0.66 g2.6%

Sugars 1.1 g

Protein 60 g119.4%

Vitamin A 22.3% Vitamin C 16.8%

Calcium 8.4% Iron 31.3%

*Based on a 2000 Calorie diet

Directions

1. Have the fish cleaned but have the head and tail left intact.
2. Preheat oven to hot (400° F.).
3. In a skillet heat the butter and lightly brown the crumbs in it. Add the marjoram, parsley, salt, pepper and cayenne and mix. Stuff the fish loosely with the mixture and close with skewers and string.
4. Line a pan with foil, grease the foil, place the fish on it and arrange the salt pork on top. Bake, uncovered, until the fish flakes easily when tested with a fork, thirty to forty minutes. Using the foil as handles, transfer the fish to a heated platter. Garnish with oysters that have been simmered in their juices one minute.
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