Stuffed Bass Recipe

Name: Stuffed Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 to 4 lb.) bass fillet or several small fillets; 1/4 cup butter; 1/2 cup finely chopped onion; 1 green onion; 1/2 cup finely chopped celery; 2 cups dry bread crumbs; 2 cups moistened bread; 1 egg, beaten; 1 tsp. garlic salt; 1/8 tsp. pepper; 1 small bell pepper; 1 lemon; 2 tsp. Worcestershire sauce

Servings: persons

1 (3 to 4 lb.) bass fillet or several small fillets
1/4 cup butter
1/2 cup finely chopped onion
1 green onion
1/2 cup finely chopped celery
2 cups dry bread crumbs
2 cups moistened bread
1 egg, beaten
1 tsp. garlic salt
1/8 tsp. pepper
1 small bell pepper
1 lemon
2 tsp. Worcestershire sauce

1
Dry fish and sprinkle with garlic salt and pepper.
2
Place fish in a well-greased baking dish.
3
Melt butter in an iron skillet and saute onion and celery.
4
Remove from heat; add bread crumbs, bread, egg and seasonings.
5
Add 2 tablespoons white wine Worcestershire sauce if dry.
6
Mix thoroughly.
7
Stuff center of fish with bread stuffing.
8
Brush with melted butter.
9
Garnish with thinly sliced bell pepper and lemon twist.
10
Bake at 350 degrees for about 1 hour.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (3 to 4 lb.) bass fillet or several small fillets, 1/4 cup butter, 1/2 cup finely chopped onion, 1 green onion, and more.

Yes, Stuffed Bass falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Bass

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