Stuffed Bass - Corvina Rellena

Servings: 4

Ingredients:

1 whole 1.3 kg/3l b striped Bass, cleaned and boned

Black Pepper

1 Onion, finely chopped

2 Garlic Cloves, finely chopped

3 tbsp freshly chopped Parsley

50 g/2 oz Fresh Breadcrumbs

Milk

1 tbsp Butter

1 tbsp Olive Oil

240 ml/8 fl.oz. Dry White Wine

Cooking Instructions:

Preheat the oven to 200C, 400F, Gas Mark 6 and butter a shall ovenproof dish large enough to take the whole fish. Season the inside of the fish with salt and pepper. Set aside. In a mixing bowl, mix together the onion, garlic, parsley, breadcrumbs, salt and pepper and moisten the mixture with a little milk. Stuff the cavity of the fish with the breadcrumb mixture then close it up with toothpicks. Place the fish in the prepared dish, dot with the butter, pour the olive oil over the top then pour the white wine over. Bake for about 40 minutes, or until the fish feels firm when pressed with a finger. Serve immediately spooning the juices from the dish over the top.

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