Oven Poached Stuffed Striped Bass Recipe

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Ingredients:

Serving

1/2 cup olive oil
1 red pepper , roasted and finely chopped
8 shallots chopped and lightly sauteed
1 bunch parsley, stems removed, finely chopped
1/2 bunch basil, stems removed, finely chopped
1 bunch dill, stems removed, finely chopped
1 bunch chives, finely chopped
1/4 cup fresh lemon juice
4 cups fresh bread crumbs
1 tsp salt
pepper
1 large (10 lb) striped bass, head removed , thoroughly cleaned, boned , and scaled
3 cups fish fumet, recipe follows
4 onions, roughly chopped
6 carrots, roughly chopped
3 celery stalks, roughly chopped
3 shallots, roughly chopped
1 bunch parsley
1 tbsp dry thyme
3 to 4 bay leaves
1 bottle (750 cc ) white wine
5 cups water
5 lb white-fleshed fish heads and bones
salt and pepper

Directions:

Stuffing:
Combine all stuffing ingredients and correct seasoning. The stuffing must taste delicious by itself. This stuffing should be made at time of final preparation or the bread stuffing will have a heavier consistency than desired.
Preheat oven to 400 degrees F. Keep fumet hot in a pot on the stove.
Check the entire fish for scales or bones. This is done by running your fingers over all surfaces of the fish. Remove any bones with a pair of needle-nosed pliers.
Place fish on a lightly oiled sheet of aluminum foil in large pan. Salt with kosher salt inside and out.
Since there are crevices within the fish, use your hands to place the salt throughout. Pepper the inside and outside of the fish. Lightly place a coat of olive oil on outside of fish. Stuff fish with bread mixture. If the mixture does not adequately remain in the fish cavity, gently tie the fish around with butchers twine every few inches. Place fish in oven and pour 3 cups of the hot fumet over fish. Cover and cook for about 80 to 90 minutes, basting with hot fumet every 15 minutes.
To check for doneness use a fork in the thickest part of the flesh and determine that the meat is opaque, signifying doneness. The fish will have an internal temperature of 130 degrees when it is done.
Remove fish from the pan with foil. Gently peel back foil and place fish on a platter. Slice and serve.
Fish Fumet:
Simmer first 9 ingredients for 25 to 30 minutes. Add fish parts. Simmer for 1 hour, covered. Salt and pepper, to taste.
Strain through chinois. Strain again, using cheesecloth. Place liquid in tightly covered container and refrigerate until needed.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1551.2 Kcal (6495 kJ)
Calories from fat	842.81 Kcal
		% Daily Value*
Total Fat	93.65g	144%
Cholesterol	36.28mg	12%
Sodium	640.2mg	27%
Potassium	871.98mg	19%
Total Carbs	61.24g	20%
Sugars	16.91g	68%
Dietary Fiber	8.51g	34%
Protein	120.6g	241%
Vitamin C	33.7mg	56%
Vitamin A	0.4mg	12%
Iron	4.2mg	23%
Calcium	179.7mg	18%

Amount Per 100 g
Calories	226.44 Kcal (948 kJ)
Calories from fat	123.03 Kcal
		% Daily Value*
Total Fat	13.67g	144%
Cholesterol	5.3mg	12%
Sodium	93.46mg	27%
Potassium	127.29mg	19%
Total Carbs	8.94g	20%
Sugars	2.47g	68%
Dietary Fiber	1.24g	34%
Protein	17.61g	241%
Vitamin C	4.9mg	56%
Vitamin A	0.1mg	12%
Iron	0.6mg	23%
Calcium	26.2mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

38

Points
41

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

Bad Points

High in Sodium,
High in Total Fat

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