Roasted Mushroom-Stuffed Striped Bass

Roasted Mushroom-Stuffed Striped Bass
Photo by Howard L. Puckett

Ingredients

  • 1 ½ tablespoons chopped fresh sage
  • 3 tablespoons chopped fresh Italian parsley
  • ½ cup uncooked jasmine rice
  • 2 tablespoons olive oil, divided
  • Tomato slices
  • ½ teaspoon grated lemon rind
  • ½ teaspoon freshly ground pepper, divided
  • + 7 more ingredients
    • 8 ounces mixed wild mushrooms, chopped
    • 1 medium leek, chopped
    • Garnish: lemon wedges
    • 4 (7-ounce) striped bass or snapper fillets, with skin
    • ¾ teaspoon fine-grain sea salt, divided
    • 3 tablespoons unsalted butter
    • 6 bacon slices

Cook rice according to package directions. 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. Combine rice and mushroom mixtu...

View full recipe at My Recipes

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