Sea Bass Stuffed with Crabmeat
|Sea bass||4 Pound|
|Crabmeat||1 Pound, picked over well|
|Chopped chives/Green onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Chopped celery||3 Tablespoon|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
|Olive oil/Salad oil||1 Tablespoon|
1. Preheat oven to hot (400° F.).
2. Sprinkle the fish inside and out with salt. Combine the remaining ingredients, except the oil, and mix. Stuff the fish with the mixture and close with skewers and string. Sprinkle the fish with oil arid place in a foil-lined baking pan.
3. Bake, uncovered, until the fish flakes easily when tested with a fork, about thirty to forty minutes. Serve with remoulade sauce 1 to which has been added one-half cup crabmeat.