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1
Set a rack in the upper third of the oven.
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2
Preheat it to 475 degrees.
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3
Soak the clams and mussels for 5 minutes in a large bowl of cold water.
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4
Scrub the shells using a stiff brush.
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5
Drain.
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6
Discard any shellfish that don't shut when tapped.
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7
Pull away fibers from the mussels.
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8
Put the clams, mussels and wine in a large pot, cover and set over high heat.
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9
Shake the pan occasionally and remove the shellfish as soon as their shells open.
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10
Shell the clams and mussels and place their meat in a bowl.
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11
Strain the juices through a paper-towel-lined fine sieve and into the bowl of shellfish.
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12
Let soak for 20 minutes.
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13
Transfer the shellfish to a large bowl.
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14
Set the juices aside.
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15
Pat the shrimp dry, chop theminto bite-size pieces and add to the bowl of shellfish along with the garlic, onion, parsley, lemon juice, olive oil and bread crumbs.
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16
Season all over with salt and pepper and toss gently.
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17
Line a baking sheet with 2 layers of foil, extending double the length of the pan.
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18
Pour some of the shellfish juices on the bottom of the pan and place the fish in the center.
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19
Season the inside of the fish with salt and pepper.
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20
Stuff it with the shellfish mixture.
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21
Moisten the skin side of the fish with some of the remaining shellfish juices.
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22
Fold the foil over the fish, crimping the edges to tightly seal it.
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23
In the upper third of the oven, roast the striped bass for about 40 to 45 minutes (or the small branzini for 15 to 20 minutes).
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24
Let rest for 10 minutes.
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25
Cut open the pouch.
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26
Remove the fins.
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27
Slice the fish across as you would a roast.
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28
Top each slice with some of the juices.
