Stuffed Sea Bass Recipe

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Instructions

After cleaning and wiping the fish, lay it in a marinade of salad oil and vinegar.
Fill the fish with minced salt pork and fresh mushrooms, if you can get them; if not, use chopped champignons.
Bake the fish as directed in the last recipe, placing thin slices of pork underneath and on top of the fish.
After it has baked about forty minutes, cover with thin slices of tomatoes and half of a minced sweet green pepper.
Put some bits of butter upon the tomatoes and bake for twenty minutes more.
Take the fish from the pan and set to one side.
Strain the gravy, rubbing the pepper and tomatoes through a colander, stir in a tablespoon of butter, rolled in flour, add a teaspoon of sugar, and 2 of onion juice; turn in a little hot water if it is too thick.
Boil one minute, then pour part over the fish and the rest into the gravy-boat.
Both bluefish and muskalonge are good treated in the same way.