What to do when the fish dies and you can't release it.
Baked Stuffed Bass
from the Freshwater Angler America's Favorite Fish Recipes cookbook
Here's a tasty way to prepare those bass you've been catching!
Baked Stuffed Bass
from the Freshwater Angler America's Favorite Fish Recipes cookbook
Here's a tasty way to prepare those bass you've been catching!
1 pkg. (6 oz.) wild rice and mushroom stuffing mix
1 tablespoon lemon juice
1/2 teaspoon grated orange peel
1/4 cup margarine or butter
2 tablespoons finely chopped almonds
1/4 cup all-purpose flour
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1 tablespoon snipped fresh parsley
1/8 teaspoon white pepper
2 cups milk or half-and-half
1 1/2 lbs. bass fillets (6 oz. each)
skin removed, cut in half crosswise, 1/4 inch thick*
Heat oven to 350 degrees. Prepare stuffing as directed on package. Set aside to cool. In 1-quart saucepan, melt margarine over medium-low heat. Cook just until margarine turns 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 to 4 minutes, or until mixture thickens and bubbles. Remove from heat. Set white sauce aside.
Spray 13Óx9Ó 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 fish. Sprinkle evenly with almonds, Parmesan cheese and parsley. Bake for 25 to 30 minutes, or until fish is firm and opaque and just begins to flake.
* Thick fillets may be cut in half horizontally to yield 1/4"-inch-thick fillets. Serves 6.