Stuffed Bass Recipe
Ingredients
2 lb (900 kg) bass
Salt and pepper
2 Cups (500 ml)breadcrumbs
2 tbsp (30 ml) onions, finely sliced
1 tbsp (15 ml) capers
1 tsp (5 ml) chopped parsley
Pinch of paprika
1/4 Cup (60 ml) hot water
2 tbsp (30 ml) melted butter
1/4 Cup (60 ml) 15% cream
Directions
– Preheat oven to 400 °F (205 °C).
– Season inside and outside of bass with salt and pepper and set aside.
– Butter a baking dish.
– In a bowl, combine breadcrumbs, onions, capers, parsley and paprika, then spoon stuffing into bass and close opening.
– Place bass in baking dish and bake for 45 minutes, basting frequently with a mixture of hot water and melted butter.
– Transfer stuffed bass to a serving dish. Arrange vegetables of your choice around it, and keep warm.
– Add cream to cooking juices, stir and cook over medium heat to desired thickness. Pour in a circle over vegetables to frame the fish.
– Season inside and outside of bass with salt and pepper and set aside.
– Butter a baking dish.
– In a bowl, combine breadcrumbs, onions, capers, parsley and paprika, then spoon stuffing into bass and close opening.
– Place bass in baking dish and bake for 45 minutes, basting frequently with a mixture of hot water and melted butter.
– Transfer stuffed bass to a serving dish. Arrange vegetables of your choice around it, and keep warm.
– Add cream to cooking juices, stir and cook over medium heat to desired thickness. Pour in a circle over vegetables to frame the fish.
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