Ingredients

1 (5 lb.) striped bass
3 sm. white onions, sliced thin
4 stalks tender white celery
4 slices bacon, chopped fine
1/2 green pepper, chopped
2 Tbsp. butter
1 tsp. finely chopped pepper
Dash of pepper and salt
1 C. dry white wine
2 tsp. butter

Cooking Instructions

Clean and split bass, but do not detach halves, so that fish will retain its shape; remove back bone. Place onions, celery cut in thin strips, bacon and green pepper into saucepan and saute until light brown. Add butter and cook over low heat, adding parsley. Blend well and add dash of black pepper. Wipe fish clean and salt and pepper well. Spread filling inside between halves, fold fish over and place in well-buttered casserole. Pour wine over fish and place the teaspoons butter in bits over top. Bake in medium hot oven (400 degrees) for 35-40 minutes or until fish is tender, basting frequently with the wine. Serve with own sauce. Serve with marinated cucumbers.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)