Roast Stuffed Striped Bass
This is very festive, and you can serve a mob by multiplying the recipe.
INGREDIENTS | SERVES 2
2 slices whole-grain bread, toasted
1 stalk celery, finely chopped
¼ cup parsley, chopped
2 tablespoons unsalted butter, melted
½ cup canned water chestnuts
1 tablespoon lemon juice
Salt and pepper, to taste
¾-pound fillet striped bass, skin on
Place everything but the striped bass in the food processor or blender. Pulse until well crumbled.
Set oven on 350ºF. Place striped bass on a baking sheet. Spread stuffing on fish.
Bake the fish for 12–15 minutes, or until the stuffing is well browned.
TIP: Substitute olive oil for butter.
PER SERVING: Calories: 395 | GI: Low | Carbohydrates: 22g | Protein: 36g | Fat: 19g
Striped bass are native to a large portion of the East Coast and range as far south as northern Florida. The fish has lean, white meat and a mild flavor, and it is especially tasty when stuffed with vegetables and bread crumbs or grilled.