Wilmington Island Baked Bass |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (2-pound) dressed freshwater bass |
1/4 cup all-purpose flour |
1/4 cup butter or margarine, melted |
2 tablespoons half-and-half |
2 cups soft breadcrumbs |
1/2 cup peeled, seeded, chopped tomato |
1/2 cup chopped onion |
1/4 cup peeled, seeded, chopped cucumber |
1/4 cup chopped celery |
3 tablespoons butter or margarine, melted |
1 tablespoon chopped celery leaves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups milk |
Directions:
1. Rinse fish thoroughly; pat dry, and set aside.
2. Combine flour, 1/4 cup butter, and half-and-half, mixing well. Set aside.
3. Combine breadcrumbs, tomato, onion, cucumber, celery, 3 tablespoons melted butter, and chopped celery leaves in a large mixing bowl; stir mixture well. Sprinkle fish cavity evenly with salt and pepper, and place stuffing in cavity. Close opening with wooden picks, and tie with string.
4. Place prepared fish in a large shallow roasting pan, and spread flour mixture evenly over top. Pour 1 1/2 cups milk around fish. Bake, uncovered, at 400° for 45 minutes or until fish flakes easily when tested with a fork, basting occasionally with pan drippings.
5. Transfer fish to a warm serving platter. Serve immediately.
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