Stuffed and roasted wild stripped bass

10 servings

Ingredients

Quantity Ingredient
1 Striped bass - (abt 6 lbs); scaled, gutted,
And butterflied with the bones removed
(or use 2 boneless bass fillets)
¼ cup Olive oil
2 Onions; diced
1 pounds Fresh leeks; white part, washed and diced,
Reserving the long dark greens
½ pounds Carrots; peeled, sliced thin
1 cup Coarsely-chopped; drained plum tomatoes
3 pounds Spinach leaves; cleaned, chopped
3 tablespoons Chopped garlic
2 tablespoons Dry thyme
½ pounds Day-old French bread; crust removed,
White part only cubed
½ cup Dry white wine
Sea salt; to taste
Freshly-ground black pepper; to taste

Directions

Preheat oven to 425 degrees. Heat one tablespoon olive oil in a large skillet over medium heat for one minute. Add onion, leek and carrot, season with salt and pepper and cook until wilted, about seven to nine minutes.

Add chopped tomatoes and stir to combine. Cook for several minutes to dry the tomatoes of any excess juice, remove the vegetables from the pan with a slotted spoon and return the pan to the fire. Add another tablespoon of oil to the pan and heat for a moment before adding the spinach. Cook for 2 to 3 minutes, return the vegetables to the pan and cook for a minute. Add the garlic and thyme and cook for 2 minutes before stirring in the bread.

Adjust the seasoning and remove from the heat. Allow to cool thoroughly.

Blanch the dark greens of the leeks in boiling, salted water for 2 to 3 minutes or until thoroughly limp. Refresh in cold water and reserve. These strips will be used to tie the fish closed after stuffing. Lay the strips of dark leek side by side in the roasting pan. Place the fish into a large roasting pan and on top of the leek greens. Open the cavity and season the inside of the fish with salt and pepper. Fill the body of the fish evenly with the vegetable stuffing. Rub the remaining oil evenly over the outside body of the bass and season the skin with salt and pepper. Fold the fish cavity closed and pull the leek greens taut to seal or tie the fish closed.

Place the roasting pan into the oven and roast for 1 hour or until the fish is firm and the center is thoroughly hot in the middle of the vegetables.

Remove from the oven and allow to rest for 20 minutes before serving. This recipe yields 10 to 12 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B39 broadcast 11-24-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-30-1997

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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