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Roasted Mushroom-Stuffed Striped Bass

Howard L. Puckett
Yield Makes 4 servings

Ingredients

  • 1/2 cup uncooked jasmine rice
  • 3 tablespoons unsalted butter
  • 1 medium leek, chopped
  • 8 ounces mixed wild mushrooms, chopped
  • 3/4 teaspoon fine-grain sea salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 3 tablespoons chopped fresh Italian parsley
  • 1 1/2 tablespoons chopped fresh sage
  • 1/2 teaspoon grated lemon rind
  • 6 bacon slices
  • 4 (7-ounce) striped bass or snapper fillets, with skin
  • 2 tablespoons olive oil, divided
  • Tomato slices
  • Garnish: lemon wedges

How to Make It

  1. Cook rice according to package directions.

  2. Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add leek and mushrooms; cook 5 minutes or until tender. Remove from heat. Stir in 1/2 teaspoon sea salt, 1/4 teaspoon pepper, and next 3 ingredients.

  3. Combine rice and mushroom mixture in a large bowl.

  4. To assemble 2 fish bundles, place 1 sheet wax paper on a work surface. Arrange 3 bacon slices, 1 inch apart, on paper. Place 1 fillet, skin side down, across bacon. Spoon half of stuffing mixture evenly over fillet. Top with 1 fillet, skin side up. Wrap bacon around stack; tie bundle with string. Repeat with remaining bacon, fish, and stuffing mixture. Sprinkle each fish bundle with remaining 1/4 teaspoon each of sea salt and pepper.

  5. Wipe skillet clean. Heat 1 tablespoon oil in pan over medium-high heat. Add fish bundles; cook 2 minutes on each side or until bacon is crisp.

  6. Place skillet in oven, and bake at 425° for 8 minutes or until fish is opaque, turning once. Cut bundles in half, and serve over tomato slices. Drizzle with remaining 1 tablespoon oil. Garnish, if desired.