Bass With Peppered Stuffing
|Stripped bass||5 Pound (Dressed)|
|Herb seasoned stuffing mix||8 Ounce|
|Hot sauce||1⁄2 Teaspoon|
|Onion||2 Tablespoon, chopped|
|Celery leaves||3⁄4 Cup (12 tbs), diced|
|Parsley||1 Tablespoon, chopped|
|Lime juice||4 1⁄2 Teaspoon|
1. Preheat the oven
2. Prepare the stuffing by melting the butter and cooking it according to the pack instructions. Add 1/4 teaspoon hot sauce, onion, celery and 1 tablespoon parsley. Sauté till the onion becomes tender and then add half the liquid as required in the stuffing instructions. Bring to a boil and blend well.
3. Wash and cut the fish by removing the backbone from the fish and sprinkle the surfaces with salt and pepper. Stuff with prepared stuffing and then place on baking sheet. Bake at 500 degrees for 10 minutes. Reduce oven temperature to 400 degrees. Bake for about 30 minutes longer or until bass flakes easily
4. Melt 4 table-spoons butter in saucepan; stir in lime juice, remaining hot sauce and parsley.
5. Serve sauce with bass and garnish bass with boiled potatoes and parsley sprigs before serving