INGREDIENTS
Stuffing
2 TBSP. butter
2 TBSP. diced shallot
2 TBSP. yellow bell pepper, chopped
1 tomato, peeled, seeded and diced
1 TBSP. Italian parsley, minced
½ tsp. salt
¼ tsp. pepper
1 sea bass
4 TBSP. melted butter
Sea Bass
1 onion, diced
1 yellow bell pepper, sliced
1 bunch dill
½ cup dry vermouth
½ tsp. salt
¼ tsp. black pepper
DIRECTIONS
Melt the butter in a saucepan and add shallots, tomato, bell pepper, parsley, salt and pepper.
Saute for 5 minutes.
Preheat oven to 375 degrees.
Wash fish under cold running water and dry completely with paper towels.
Place stuffing in the cavity and secure with string.
Grease a casserole dish with 2 TBSP. butter, add stuffed fish and surround with slices of onion, bell pepper and a sprig of dill.
Combine the remaining butter, vermouth, lemon juice, salt and pepper.
Pour over the fish and cook in oven for 30 minutes, keeping the fish moist by sprinkling with water every 10 minutes.
Serves 4.
