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Name: Stuffed And Roasted Wild Stripped Bass
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: White part only cubed; 3 lb Spinach leaves; cleaned,; 1 lb Fresh leeks; white part,; Reserving the long dark; 1/4 c olive oil; 1 Striped bass - (abt 6 lbs);; 1 c Coarsely-chopped; drained; (or use 2 boneless bass; 1/2 lb Carrots; peeled, sliced thin; 3 tb Garlic chopped; 2 Onions; diced; 1/2 c Dry white wine; Black Pepper freshly ground; 2 tb Dry thyme; Sea salt; to taste; And butterflied with the; 1/2 lb Day-old French bread; crust

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INGREDIENTS

White part only cubed
3 lb Spinach leaves; cleaned,
1 lb Fresh leeks; white part,
Reserving the long dark
1/4 c olive oil
1 Striped bass - (abt 6 lbs);
1 c Coarsely-chopped; drained
(or use 2 boneless bass
1/2 lb Carrots; peeled, sliced thin
3 tb Garlic ; chopped
2 Onions; diced
1/2 c Dry white wine
Black Pepper ; freshly ground
2 tb Dry thyme
Sea salt; to taste
And butterflied with the
1/2 lb Day-old French bread; crust

Servings

INSTRUCTIONS

Preheat oven to 425 degrees. Heat one tablespoon olive oil in a large skillet over medium heat for one minute. Add onion, leek and carrot, season with salt and pepper and cook until wilted, about seven to nine minutes. Add chopped tomatoes and stir to combine. Cook for several minutes to dry the tomatoes of any excess juice, remove the vegetables from the pan with a slotted spoon and return the pan to the fire. Add another tablespoon of oil to the pan and heat for a moment before adding the spinach. Cook for 2 to 3 minutes, return the vegetables to the pan and cook for a minute. Add the garlic and thyme and cook for 2 minutes before stirring in the bread. Adjust the seasoning and remove from the heat. Allow to cool thoroughly. Blanch the dark greens of the leeks in boiling, salted water for 2 to 3 minutes or until thoroughly limp. Refresh in cold water and reserve. These strips will be used to tie the fish closed after stuffing. Lay the strips of dark leek side by side in the roasting pan. Place the fish into a large roasting pan and on top of the leek greens. Open the cavity and season the inside of the fish with salt and pepper. Fill the body of the fish evenly with the vegetable stuffing. Rub the remaining oil evenly over the outside body of the bass and season the skin with salt and pepper. Fold the fish cavity closed and pull the leek greens taut to seal or tie the fish closed. Place the roasting pan into the oven and roast for 1 hour or until the fish is firm and the center is thoroughly hot in the middle of the vegetables. Remove from the oven and allow to rest for 20 minutes before serving. This recipe yields 10 to 12 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B39 broadcast 11-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-30-1997 Recipe by: Michael Lomonaco

NOTES

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Stuffed And Roasted Wild Stripped Bass

White part only cubed
3 lb Spinach leaves; cleaned,
1 lb Fresh leeks; white part,
 Reserving the long dark
1/4 c olive oil
1 Striped bass - (abt 6 lbs);
1 c Coarsely-chopped; drained
 (or use 2 boneless bass
1/2 lb Carrots; peeled, sliced thin
3 tb Garlic chopped
2 Onions; diced
1/2 c Dry white wine
 Black Pepper freshly ground
2 tb Dry thyme
 Sea salt; to taste
 And butterflied with the
1/2 lb Day-old French bread; crust

Preheat oven to 425 degrees. Heat one tablespoon olive oil in a large  skillet over medium heat for one minute. Add onion, leek and carrot, season  with salt and pepper and cook until wilted, about seven to nine minutes.  Add chopped tomatoes and stir to combine. Cook for several minutes to dry  the tomatoes of any excess juice, remove the vegetables from the pan with a  slotted spoon and return the pan to the fire. Add another tablespoon of oil  to the pan and heat for a moment before adding the spinach. Cook for 2 to 3  minutes, return the vegetables to the pan and cook for a minute. Add the  garlic and thyme and cook for 2 minutes before stirring in the bread.  Adjust the seasoning and remove from the heat. Allow to cool thoroughly.  Blanch the dark greens of the leeks in boiling, salted water for 2 to 3  minutes or until thoroughly limp. Refresh in cold water and reserve. These  strips will be used to tie the fish closed after stuffing. Lay the strips  of dark leek side by side in the roasting pan. Place the fish into a large  roasting pan and on top of the leek greens. Open the cavity and season the  inside of the fish with salt and pepper. Fill the body of the fish evenly  with the vegetable stuffing. Rub the remaining oil evenly over the outside  body of the bass and season the skin with salt and pepper. Fold the fish  cavity closed and pull the leek greens taut to seal or tie the fish closed.  Place the roasting pan into the oven and roast for 1 hour or until the fish  is firm and the center is thoroughly hot in the middle of the vegetables.  Remove from the oven and allow to rest for 20 minutes before serving. This  recipe yields 10 to 12 servings.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1B39 broadcast 11-24-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    11-30-1997    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (256g)
Recipe Makes: 10 servings

Calories: 27
Calories from Fat: 13 (48%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 1.7mg		0 %
Potassium 46.3mg		1 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.5g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 27

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