Roasted Mushroom-Stuffed Striped Bass
You can never have too many main course recipes, so give Roasted Mushroom-Stuffed Striped Bass a try. This gluten free recipe serves 4. One serving contains 598 calories, 49g of protein, and 32g of fat. If you have bacon, garnish: lemon wedges, pepper, and a few other ingredients on hand, you can make it. To use up the jasmine rice you could follow this main course with the Vegan Almond Rice Pudding as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Cook rice according to package directions.
Melt butter in a large ovenproof nonstick skillet over medium-high heat.
Add leek and mushrooms; cook 5 minutes or until tender.
Remove from heat. Stir in 1/2 teaspoon sea salt, 1/4 teaspoon pepper, and next 3 ingredients.
Combine rice and mushroom mixture in a large bowl.
To assemble 2 fish bundles, place 1 sheet wax paper on a work surface. Arrange 3 bacon slices, 1 inch apart, on paper.
Place 1 fillet, skin side down, across bacon. Spoon half of stuffing mixture evenly over fillet. Top with 1 fillet, skin side up. Wrap bacon around stack; tie bundle with string. Repeat with remaining bacon, fish, and stuffing mixture.
Sprinkle each fish bundle with remaining 1/4 teaspoon each of sea salt and pepper.
Heat 1 tablespoon oil in pan over medium-high heat.
Add fish bundles; cook 2 minutes on each side or until bacon is crisp.
Place skillet in oven, and bake at 425 for 8 minutes or until fish is opaque, turning once.
Cut bundles in half, and serve over tomato slices.
Drizzle with remaining 1 tablespoon oil.