Striped Bass with Oysters and Herbs Recipe
Ingredients
| 1 three- to four-pound striped bass | ||
| Butter | 1/4 Cup (16 tbs), melted | |
| 2 cups soft white bread crumbs | ||
| Dried marjoram | 1/8 Teaspoon | |
| Parsley | 2 Tablespoon, minced | |
| Ground black pepper | 1 To taste | |
| Cayenne pepper | 1 To taste | |
| 2 thin slices salt pork | ||
| Oysters | 1 Cup (16 tbs) | |
| Salt | To Taste | |
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.
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.
Chef
