Stuffed Bass With Creole Sauce Recipe

Name: Stuffed Bass With Creole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (1 1/2-2 lb) large-mouth bass fillets; 1 tablespoon butter; ¼ cup onion (minced); 4 slices stale bread; ½ cup milk; ¼ teaspoon thyme; salt & pepper; 1 egg, beaten; flour; 1 egg yolk, beaten; ½ cup fine dry breadcrumb; vegetable oil; 1 (28 ounce) can Italian-style tomatoes; 1 (6 ounce) can tomato paste; ½ cup green bell pepper, chopped; ½ cup red bell pepper, chopped; ½ cup onion, chopped; ½ cup celery, chopped; ⅓ teaspoon salt; ½ teaspoon sugar

Servings: persons

4 (1 1/2-2 lb) large-mouth bass fillets
1 tablespoon butter
¼ cup onion (minced)
4 slices stale bread
½ cup milk
¼ teaspoon thyme
salt & pepper
1 egg, beaten
flour
1 egg yolk, beaten
½ cup fine dry breadcrumb
vegetable oil
1 (28 ounce) can Italian-style tomatoes
1 (6 ounce) can tomato paste
½ cup green bell pepper, chopped
½ cup red bell pepper, chopped
½ cup onion, chopped
½ cup celery, chopped
⅓ teaspoon salt
½ teaspoon sugar

1
Wipe fillets with damp cloth; set aside.
2
Cook onion in butter until soft.
3
Meanwhile, soak bread slices in milk until soft, then squeeze dry, rubbing and crumbling bread with fingers; mix with onion, seasonings and beaten egg.
4
Dividing mixture evenly, spread over fillets.
5
Roll up fillets and fasten with toothpicks.
6
Dust bass rolls with flour, dip in beaten egg yolk and roll in bread crumbs.
7
Heat oil; arrange rolls in deep-fry basket and plunge into hot oil.
8
Fry until golden brown on all sides, then drain on paper towels.
9
Serve with Creole Sauce.
10
For the Creole Sauce:.
11
Combine all ingredients and bring to a boil.
12
Reduce heat, then simmer gently for 15 to 20 minutes.

168

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 20 ingredients. The key ingredients include: 4 (1 1/2-2 lb) large-mouth bass fillets, 1 tablespoon butter, ¼ cup onion (minced), 4 slices stale bread, and more.

Yes, Stuffed Bass With Creole Sauce 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 With Creole Sauce

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