Stuffed Striped Bass (Corvina Rellena)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 to 3-1/2 pound striped bass, cleaned and boned, with head and tail left on salt, freshly ground pepper 1 medium onion, finely chopped
2 cloves garlic, finely chopped or crushed 1/2 cup finely chopped parsley 1 cup fresh breadcrumbs
milk 1 tablespoon butter 1 tablespoon olive oil
1 cup dry white wine



1 Rinse the fish and pat dry with paper towels. Season the inside of the fish with salt and pepper. In a bowl combine the onion, garlic, parsley, breadcrumbs, and salt and pepper to taste. Moisten the mixture with a little milk and stuff the fish with the mixture. Fasten with toothpicks. Butter a shallow, heatproof casserole that will hold the fish comfortably, and arrange the fish in it. Dot the fish with the butter and pour the olive oil over it, then pour the white wine over it. Bake in a preheated hot (400 F.) oven for 40 minutes, or until the fish feels firm when pressed with a finger. The wine will have reduced, combining with the butter and oil to form a sauce. Serve directly from the casserole. Accompany with rice or potatoes and a green vegetable or salad.

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