How to cook Argentine Stuffed Striped Bass
- 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
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup dry white wine
- 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.
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
Preparation Method: Baked
Cuisine: South American
(more South American