Stuffed Striped Bass with Shrimp Chardonnay Sauce
|Striped bass||5 Pound, dressed for baking (1 Piece)|
|Freshly ground black pepper||To Taste|
|For shrimp stuffing|
|Carrot||1 , sliced|
|Sliced celery||1 Cup (16 tbs)|
|Onion||1 Small, minced|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Butter||2 Tablespoon, melted|
|Shrimp wine sauce||2 Tablespoon|
1. Pre-heat the oven to 400° F.
2. Sprinkle the inside of the fish with salt and pepper and stuff loosely with shrimp stuffing. Close with skewers and lace with string.
3. Line an open roasting pan with foil. On it make a bed of the carrot, celery and onion. Add the wine and bay leaf and place the fish on the vegetables. Brush the fish with butter. Bake, uncovered, until the fish flakes easily when tested with a fork, forty-five to fifty minutes. Baste frequently during baking with any remaining butter and with the liquid in the pan.
4. Place the fish on a hot platter and serve with shrimp wine sauce.