Argentine Stuffed Striped Bass Recipe

Serves/Makes: 6

Ingredients:

  • 1 whole (about 3 pounds) striped bass (or any other white fish), cleaned and boned, with head and tail left on
  • Salt and freshly ground pepper
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped or crushed
  • 1/2 cup finely chopped parsley
  • 1 cup fresh bread crumbs
  • Milk
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup dry white wine
How to cook Argentine Stuffed Striped Bass:
  • 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, bread crumbs, 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, ovenproof 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 400°F (200°C) 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.

Notes:

The Argentine Stuffed Striped Bass recipe very easy to prepare and so good!
The Argentine name for this recipe is Corvina Rellena.


This recipe for Argentine Stuffed Striped Bass serves/makes: 6

The Argentine Stuffed Striped Bass recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Bass (more Bass recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: South American (more South American recipes)

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