Stuffed Striped Bass
|Oysters||1 Cup (16 tbs)|
|Bread cubes||3 Cup (48 tbs)|
|Minced parsley||2 Tablespoon|
|Minced celery||1⁄2 Cup (8 tbs)|
|Striped bass||6 Pound|
|Melted butter||1 Tablespoon|
Place oyster in a skillet, cover and simmer 5 minutes.
Combine bread cubes, salt, pepper, sage and oyster.
Melt butter in a skillet; add onion, parsley and celery and cook until tender.
Add to oyster mixture and blend well.
Place half of fish, skin side down, in center of a lightly greased sheet of heavy duty aluminum foil.
Spread fish with oyster mixture.
Place other half of fish, skin side up, on top of stuffing.
Fasten both sides with skewers.
Brush with melted butter and sprinkle with salt and pepper.
Bring up sides of foil over fish in a tight double fold; fold up ends.
Place on baking sheet and bake in a hot oven (400°F) 1 hour.
Open foil; push down around fish and brush with melted butter.
Return to oven for an additional 15 to 20 minutes or until fish flakes easily with a fork.