Click here to advertise on CatholicCulture.org

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
Subscribe for free
Click here to advertise on CatholicCulture.org
Shop Amazon

Recent Catholic Commentary

Insights on the enigma that is Pope Francis March 27
Our Most Characteristic Vice? March 27
Recognizing the Noonday Devil March 27
Patricia Jannuzzi on gay activists: And the real problem is? March 27
Surrogate parenthood = exploitation of desperate women March 27

Top Catholic News

Most Important Stories of the Last 30 Days
Pope announces Jubilee: a Year of Mercy CWN - March 13