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Catholic Recipe: Baked Sea Bass with Lobster Sauce

    INGREDIENTS

  • 1 sea bass, dressed (4 to 5 pounds)
  • 3/4 cup melted butter or margarine
  • 1/2 package prepared bread stuffing
  • 1 small onion
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon oregano
  • Lobster Sauce (see recipe)
  • Details

  • Serves: 6
  • Yield: 1 sea bass, 4-5 pounds
  • Prep Time: 1 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

For a large whole fish, baking is one of the best and most attractive ways of cooking. Stuffed and served with a sauce, it's a truly delectable dish. Set the oven at 400° and cook briefly — just until the flesh loses its transparent look and flakes easily at the touch of a fork. All too often fish is overcooked and becomes dry and tasteless.

This sea bass recipe calls for a lobster sauce to accompany it.

DIRECTIONS

Wash fish and dry with paper towels. Combine 1/2 cup of the butter with remaining ingredients. Mix well. Fill fish cavity 2/3 full. Close opening with wooden picks laced together with string. Cut 3 or 4 gashes through skin on each side and brush with butter. Line shallow baking pan with aluminum foil. Put fish in pan. Bake at 400° for 30 to 45 minutes or until tender. Baste occasionally with butter. Put on heated platter. Serve with Lobster Sauce (see recipe). Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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