Home » Entrees » Striped Bass


  • 3 to 4 pound bass
  • 2 small onions
  • 1/2 cup consommé
  • 1/4 pound mushrooms
  • ½ cup dry wine
  • 1/2 lemon
  • 2 tablespoons butter
  • 1 tablespoon chopped parsley
  • Salt-and-pepper
  • Marjoram, thyme, basil


Serves: 4 to 6


Time: 45 minutes


Wash bass and dry thoroughly. Squeeze lemon juice inside and out and let stand. Wash and chop mushrooms. Chop onions and add to butter sizzling in skillet. Sprinkle with salt, pepper, pinch of marjoram, thyme and basil. Cooked briskly five minutes, add mushrooms and cook five minutes more. Then drain juice into baking pan. Salt and- pepper fish inside and out and stuff with mushroom mixture. Close opening with toothpicks. Place in baking pan with juice, add consommé and wine. Cook in oven 500°F until wine bubbles, then reduce heat to 350°F cook uncovered for 30 minutes. Sprinkle with parsley and serve on hot platter, removing toothpicks.

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