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BASS - STRIPED BASS CASSEROLE

Yield: 6 servings.
 

INGREDIENTS

    1/2 cup chopped Florida onion
    1/4 cup chopped Florida celery
    2 cup fresh chopped Florida mushrooms
    3 tablespoons butter, melted
    2 cups soft bread crumbs
    1 teaspoon salt
    1/8 teaspoon pepper
    1/8 teaspoon dried tarragon
    2 pounds Florida hybrid striped bass fillets*
    Florida lime juice
    3 Florida tomatoes, peeled and sliced 
     

DIRECTIONS

Preheat oven to 375 degrees F.

In a large skillet, sauté onion, celery and mushrooms in butter for 5 minutes; remove from heat.

Add bread crumbs, salt, pepper and tarragon to vegetables.

Arrange fillets in single layer in a well-oiled baking dish and sprinkle with lime juice.

Spread vegetable mixture over fillets. Cover with sliced tomatoes.

Bake uncovered for 35 to 40 minutes.

* Seafood alternatives: farm-raised catfish, farm-raised tilapia, sea trout, flounder, snapper
 

NUTRITION
Per serving:
calories 375, calories from fat 117, total fat 13g, saturated fat 5g, cholesterol 118mg, total carbohydrate 29g, protein 34g.
 

Florida Bureau of Seafood and Aquaculture
 

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