There are certain habits I just can’t seem to break. I like to go to fish, meat and farmers markets. Not Whole Foods, but wholesale markets, downtown. One of my very favorite places is Los Angeles Fish Company. Good fish, good prices and open to the public. It warms my soul to see an array of cleaned tuna and striped bass just waiting for me to take it home and stuff it. And that’s what I did this weekend.
This is a recipe that I’ve been making for too many years to count. It’s fairly easy too…if you get your local fish market/monger to gut, scale and butterfly your striped bass. If you think the head is gross they’ll get rid of that as well.
Its the magic of cooking that never ceases to awe and inspire, and then eventually one must chop. And for this recipe, chop a little bit more. But it’s so worth it.
Stuffed Striped Bass
- 1 3-5 pound striped bass, cleaned and butterflied.
- 1 lbs of leeks white part only cleaned and chopped
- 1 medium red onion chopped
- 1 medium white onion chopped
- 5 cloves garlic chopped
- 3 carrots sliced
- dash of red pepper flakes
- 1 can plum tomatoes drained and chopped
- 2 tbs. fresh thyme
- 1/2 bag spinach
- 1/2 lemon zested and juiced
- 2 cups of dried bread cubed
- 1/2 cup milk to soak bread
- Soak bread cubes in milk
- Heat sauté pan and add splash of olive oil. When it dances add first four ingredients. Saute for about 4 minutes.
- Add red pepper flakes.
- Add tomatoes continue cooking
- Season with salt and pepper
- Add lemon zest and juice
- Add spinach and cook just until wilted
- Toss in the soaked bread. Mix well, and taste again for seasoning. Cool to room temperature.
- Cut butcher’s twine or any old twine into 4 six inch pieces and place on work surface.
- Place bass on top of the twine. And open so the fish lays flat on the surface
- Salt and pepper the fish. Add stuffing to the bottom half of fish
- Fold the other half of fish over the stuffing.
- Tie twine around fish.
- Place in a 425 oven for 30 minutes or until done.