Roasted Stuffed Striped Bass


1 whole striped bass, 6-8 lbs
1/4 cup olive oil
juice of 2 lemons
basil, rosemary, thyme to taste
red pepper flakes, optional
For the Stuffing:
1 and 1/2 cups scallops
1 dozen oysters
1 dozen clams
1 and 1/2 cups crab meat
1 shallot
2 cloves garlic
3 egg whites
1 cup bread crumbs
1 tbs Dijon mustard
2 tbs brandy
This is a wonderful striped bass dish stuffed with scallops oysters, clams and crab meat.

  • The most tricky part of this dish is removing the skeleton from the uncooked fish, which you do by cutting from the top.
  • First, slit the fish along the backbone, then cut ad separate the two fillets from the spine.
  • Snip the backbone and remove the skeleton.
  • Next, cut open the stomach from the top and remove the innards.
  • To make the stuffing dice the shell fish.
  • Saute the¬†shallot¬†and garlic, then add the shellfish.
  • Combine the stuffing mixture a large bowl with egg whites, bread crumbs, mustard and brandy.
  • Stuff the bass and sprinkle with olive oil and lemon juice.
  • Add the remaining spices and lemon juice to the roasting pan.
  • Roast in a pre-heated oven for about 1 hour.




30 min


1 hr


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