Ingredients: 1 whole Striped Bass (2 to 3 pounds), cleaned, gutted, scaled and boned 1 large onion, finely chopped 2 garlic cloves, finely chopped 3 tbsp freshly chopped parsley 2 oz fresh bread crumbs 1/4 cap of milk 1 tbsp butter 1 tbsp olive oil 8 oz dry white wine Kosher salt, freshly ground black pepper to taste

Serves/Makes: 4-6

How to cook Argentine Baked Stuffed Striped Bass:

• Place the fish in salt water and let it soak for 30 minutes.
• Wash fish well; rinse and pat dry with paper towels.
• Preheat the oven to 400°F and butter a shallow ovenproof dish large enough to take the whole fish.
• Season the inside of the striped bass with salt and pepper. Sprinkle lightly inside and out with 1 tablespoon of the olive oil and place in baking dish.
• 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 whole striped bass with the breadcrumb mixture then close it up with toothpicks or cooks twine.
• Place the stuffed striped bass in the prepared dish, dot with the butter, gently drizzle olive oil over the top then pour the white wine over till covered.
• Bake for about 30-45 minutes depending on size of fish, until the fish feels firm when pressed with a finger.
• Serve the Argentine Baked Stuffed Striped Bass immediately spooning the juices from the dish over the top.
• Garnish with fresh chopped parsley, also could be garnish with citric slices.

Notes: