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Striped Bass With Oysters And Herbs

American.Gourmet's picture
Ingredients
  Striped bass 4 Pound (1 Fish)
  Butter 1⁄4 Cup (4 tbs), melted
  Soft white bread crumbs 2 Cup (32 tbs)
  Dried marjoram 1⁄8 Teaspoon
  Minced parsley 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Cayenne pepper To Taste
  Thin salt pork slices 2
  Oysters 1 Cup (16 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Dry Curry
Interest: 
Party
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes
Servings: 
6

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