Difference between revisions of "Stuffed Bass"
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* 240ml/8fl.oz. Dry [[white wine]] | * 240ml/8fl.oz. Dry [[white wine]] | ||
| − | == | + | == Procedures == |
# Preheat the oven to 200C, 400F, Gas Mark 6 and [[butter]] a shall ovenproof dish large enough to take the whole . | # Preheat the oven to 200C, 400F, Gas Mark 6 and [[butter]] a shall ovenproof dish large enough to take the whole . | ||
# Season the inside of the with [[salt]] and [[pepper]]. Set aside. | # Season the inside of the with [[salt]] and [[pepper]]. Set aside. | ||
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[[Category:Fish Recipes|fish]] | [[Category:Fish Recipes|fish]] | ||
[[Category:Fish Recipes|fish]] | [[Category:Fish Recipes|fish]] | ||
| − | [[Category:Argentine | + | [[Category:Argentine cuisine]] |
[[Category:Argentine Meat Dishes]] | [[Category:Argentine Meat Dishes]] | ||
[[Category:White wine Recipes]] | [[Category:White wine Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
Latest revision as of 10:18, 15 July 2012
Description
Ingredients
- 1 whole 1.3 kg/3 lb striped Bass, cleaned and boned
- black pepper
- 1 Onion, finely chopped
- 2 garlic Cloves, finely chopped
- 3 tbsp freshly chopped parsley
- 50g/2oz Fresh Breadcrumbs
- milk
- 1 tbsp butter
- 1 tbsp olive oil
- 240ml/8fl.oz. Dry white wine
Procedures
- Preheat the oven to 200C, 400F, Gas Mark 6 and butter a shall ovenproof dish large enough to take the whole .
- Season the inside of the with salt and pepper. Set aside.
- In a mixing bowl, mix together the Onion, garlic, parsley, breadcrumbs, salt and pepper and moisten the mixture with a little milk.
- Stuff the cavity of the with the breadcrumb mixture then close it up with toothpicks.
- Place the in the prepared dish, dot with the butter, pour the olive oil over the top then pour the white wine over. Bake for about 40 minutes, or until the feels firm when pressed with a finger.
- Serve immediately spooning the juices from the dish over the top.
