Stuffed Black Bass Recipe
Ingredients
| Bass | 3 1/2 Pound | |
| Bread | 1 Cup (16 tbs), seasoned | |
| 2 tbs dry onion-soup mix steeped in 1/2 cup boiling water | ||
| Mayonnaise/Margarine | 2 Tablespoon | |
| Oil and heavy-duty foil | ||
| Seasoning salt | 1 To taste | |
Directions
Scale and clean the fish.
Wipe inside and out.
Toss crumbs with steeped soup and mayonnaise.
Add a little dill if you have any and stuff the fish.
Take a large oblong of heavy foil, more than twice as long as the fish and oil the centre.
Arrange fish horizontally on one half of the foil and tuck a few slices lemon into the cavity.
Sprinkle with seasoning salt.
Fold second half of foil over the fish and seal the edges together to make an airtight package.
Bake on a rack over hot coals for about 20 minutes.
Turn package and bake another 15 to 20 minutes or until fish flakes.
Wipe inside and out.
Toss crumbs with steeped soup and mayonnaise.
Add a little dill if you have any and stuff the fish.
Take a large oblong of heavy foil, more than twice as long as the fish and oil the centre.
Arrange fish horizontally on one half of the foil and tuck a few slices lemon into the cavity.
Sprinkle with seasoning salt.
Fold second half of foil over the fish and seal the edges together to make an airtight package.
Bake on a rack over hot coals for about 20 minutes.
Turn package and bake another 15 to 20 minutes or until fish flakes.
Chef
