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

Main Ingredient: Bass
Preparation Method: Baked
Cuisine: South American