| |
| | | Baked Stuffed Bass | Favorite of Phillip Shirey - Castalia, Ohio
| | Course: | Main Entrée | | Servings: | 6 | |
Ingredients & Instructions:
1 pkg. wild rice and mushroom stuffing mix
¼ cup margarine
¼ cup all-purpose flour
½ teaspoon salt
1/8 teaspoon white pepper
2 cups milk or half-and-half
1 ½ lbs. bass fillet
1 tablespoon lemon juice
½ teaspoon grated orange peel
2 tablespoons finely chopped almonds
2 tablespoons grated Parmesan cheese
1 tablespoon snipped fresh parsley
Heat oven to 350. Prepare stuffing as directed on package. Set aside to cool. In 1-quart saucepan, melt margarine over medium-low heat. Cook just until it begins to brown, stirring constantly. Remove from heat. Stir in flour, salt and pepper. Stir until mixture is smooth. Blend in milk. Return to heat. Bring mixture to boil over medium heat, stirring constantly. Reduce heat to low. Simmer for 3-4 minutes, or until mixture thickens and bubbles. Remove from heat. Set white sauce aside.
Spray 13X9-inch baking dish with nonstick vegetable cooking spray. Spread stuffing evenly over one side of each fillet. Roll up each fillet and secure with wooden picks. Arrange in prepared dish. Sprinkle evenly with juice and peel. Spoon white sauce evenly over bass. Sprinkle evenly with almonds. Parmesan cheese and parsley. Bake for 25-30 minutes, or until fish is firm and opaque and just begins to flake.
View Recipe Sources | | |
|
|
|
| |
|
|
|
