INGREDIENTS
Stuffing:
2 TBSP. butter
2 TBSP. diced shallot
2 TBSP. yellow bell pepper, diced
1 peeled tomato, seeded and chopped
1 TBSP. Italian parsley, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 black sea bass
4 TBSP. melted butter
1 onion, diced
1 yellow bell pepper, sliced
1 bunch of dill
1/2 cup dry vermouth
1 lemon, juiced
1/2 tsp. salt
1/4 tsp. pepper
DIRECTIONS
For the stuffing, melt butter in a saucepan and add shallots, bell pepper, tomato, parsley, salt and pepper.
Saute 5 minutes.
Heat oven to 375 degrees.
Wash fish under cold running water, dry with paper towels.
Stuff the fish and tie with string.
Grease a casserole dish with 2 TBSP. butter, add stuffed fish and surround with slices of onion, bell pepper and sprigs of dill.
Combine the remaining butter, vermouth, lemon juice, salt and pepper.
Pour over fish; cook 30 minutes, keeping the fish moist by sprinkling with water every 10 minutes.
Serves 4.
