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What You Need:
(To serve 4)
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STUFFING:
2 tablespoons butter
2 tablespoons finely chopped scallions, including part of the green stem
2 tablespoons finely chopped green 1 medium tomato, peeled, seeded and coarsely chopped
1 tablespoon finely chopped fresh parsley
Salt
Freshly ground black pepper
A 2½-to 3-pound striped bass, eviscerated but head and tail left on (or other firm white-meat fish such as red snapper, pompano, haddock, cod, pollack, rockfish, whitefish or lake trout)
4 tablespoons melted butter
1 medium onion, peeled and thinly sliced
1 small green pepper, seeded and thinly sliced
6 sprigs fresh dill
½ cup dry vermouth
1 tablespoon lemon juice
Salt
Freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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1. For the stuffing, melt the 2 tablespoons of butter in a small skillet over moderate heat. When the foam subsides, add the chopped scallions and green pepper and cook, stirring constantly, for 2 to 3 minutes until the vegetables are wilted but not brown. Scrape into a small mixing bowl. Add the chopped tomato, parsley, salt and a few grindings of black pepper. Mix thoroughly.
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2. Preheat the oven to 375°. Wash the fish inside and out under cold running water, and dry it thoroughly with paper towels. Fill the fish with the stuffing, sew the opening with thread or close it with small skewers and crisscross kitchen string around the skewers to secure them.
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3. Brush 2 tablespoons of the melted butter on the bottom of a shallow, flameproof baking dish attractive enough to serve from, and place the fish in it, surrounding it with the sliced onion, the green pepper and sprigs of fresh dill.
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4. Combine the vermouth with the lemon juice and the rest of the melted butter, pour it over the fish and vegetables and bring it to a boil on top of the stove. Sprinkle the fish with salt and a few grindings of black pepper, and immediately transfer the baking dish to the middle of the oven.
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5. Bake uncovered for about 30 minutes, basting the fish every 8 minutes or so with the pan juices. The fish is done when it is firm to the touch and flakes easily when prodded gently with a fork. Serve directly from the baking dish.
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