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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