Recipe: Dill Stuffed Sea Bass with Lemon-Parsley Butter (using stuffing mix)

DILL STUFFED SEA BASS

3 to 4 pound whole striped sea bass
1/4 cup butter or margarine
1/2 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped fresh dill or
1 teaspoon dried dill
1 tablespoon capers
1/2 teaspoon salt
1/3 cup water
2 cups Pepperidge Farm herb seasoned cube stuffing
Lemon-Parsley Butter (recipe follows)

Prepare fish for stuffing by removing head, tail and backbone. Rub inside with salt and pepper.

Place 1/4 cup butter in a medium saucepan and saute onion and celery until tender. Stir in the dill, capers, salt, water and stuffing cubes.

Place stuffing on one-half of fish, fold over the other half and secure with skewers and string.

Grease a shallow baking pan, place fish in pan and brush with soft butter.

Bake at 375 degrees F 12 to 15 minutes per pound, or until fish is easily flaked with a fork.

Carefully remove to a hot platter and serve with the Lemon-Parsley Butter.

LEMON-PARSLEY BUTTER

1/4 cup melted butter or margarine
2 tablespoons lemon juice
1/4 cup chopped parsley

Combine the ingredients for the Lemon-Parsley Butter. Serve with the fish.

Makes 4-6 servings
From: Recipelink.com
Source: Recipe booklet: Pepperidge Farm - The Versatile Stuffing, not dated