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Stuffed Bass     HT  MC  Argentine  70mins


Argentine Name:  Corvina Rellena


Serves  4   Hot  Fish  Main Course  Argentina  Sth America  South American



1 whole 1.3kg/3lb striped Bass, cleaned and boned

Black Pepper

1 Onion, finely chopped

2 Garlic Cloves,  finely chopped

3 tbsp freshly chopped Parsley

50g/2oz Fresh Breadcrumbs


1 tbsp Butter

1 tbsp Olive Oil

240ml/8fl.oz. Dry White Wine




1. Preheat the oven to 200C, 400F, Gas Mark 6 and butter a shall ovenproof dish large enough to take the whole fish.


2. Season the inside of the fish with salt and pepper. Set aside.


3. In a mixing bowl, mix together the onion, garlic, parsley, breadcrumbs, salt and pepper and moisten the mixture with a little milk.


4. Stuff the cavity of the fish with the breadcrumb mixture then close it up with toothpicks.


5. Place the fish in the prepared dish, dot with the butter, pour the olive oil over the top then pour the white wine over. Bake for about 40 minutes, or until the fish feels firm when pressed with a finger.


6. Serve immediately spooning the juices from the dish over the top.





More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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