Serves: 6
Total Calories: 666

4 pounds cleaned whole sea bass or other fish
juice of 1 lemon
salt to taste
freshly ground black pepper
melted butter melted margarine, or vegetable oil
STUFFING
3 cups cornbread or seasoned stuffing mix
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped capers
1/2 teaspoon dried tarragon
1/2 cup melted butter or margarine
1 egg beaten
1/4 cup chicken broth

1. Preheat the oven to 350°F. Liberally grease a baking dish and set aside.

2. To make the stuffing, in a medium-sized bowl, combine the stuffing mix, celery, onion, parsley, capers, and tarragon. Stir in the butter or margarine and the egg. Then gradually stir in just enough broth to moisten the mixture to the desired consistency. Set aside.

3. Rinse the fish and pat it dry. Place it in the prepared baking dish and rub the interior of the fish with the lemon juice. Then sprinkle with salt and pepper to taste.

4. Stuff the fish with the prepared mixture and secure with toothpicks or skewers. Brush the outside of the fish with the butter, margarine, or oil. 5. Place the fish in the oven and bake uncovered for 40 minutes, or until the fish flakes easily when tested with a fork.

Nutritional Facts:

Serves: 6
Total Calories: 666
Calories from Fat: 433

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Quick Tips for Pairing Stuffing With Seafood
Oyster and Herb Stuffing
Shrimp and Crab Stuffing
Parmesan and White Wine Stuffed Sea Bass
Caper and Herb Stuffed Trout
Scandinavian Stuffed Sole
Snapper Teriyaki with Asian Stuffing
Poached Salmon with Dill Mustard Sauce and Dill Stuffing
Italian Halibut Steaks with Scampi Stuffing
Lobster Stuffing Pie
Fillet Of Sole-White Wine Roll-Ups