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
Baked Stuffed Bass
from The Freshwater Angler America's Favorite Fish Recipes
1 pkg. (6 oz.) wild rice and mushroom stuffing mix
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon salt
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
1 tablespoon lemon juice
1/2 teaspoon grated orange peel
2 tablespoons finely chopped almonds
2 tablespoons grated Parmesan cheese
1 tablespoon snipped fresh parsley
Heat oven to 350 degrees F. Prepare stuffing as directed on package. Set aside to cool. In 1-quart saucepan, melt margarine over medium-low heat. Cook just until margarine 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 about 3 to 4 minutes, or until mixture thickens and bubbles. Remove from heat. Set white sauce aside.
Spray a 13"x19" 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.