Baked Striper - recipe

Liz Hamlin’s Baked Striper*

1 4-5 pound striped bass (in season, of course)
3/4 cup melted butter
2 cups dried bread or stuffing cubes
1/4 cup chopped celery
1 small onion, grated
½ tsp. Sage
1 tsp. Salt
1/4 tsp. Pepper
1/4 cup white wine (optional)

Wash and dry fish and place in a shallow baking pan lined with aluminum foil. Mix 1/2 cup butter with remaining ingredients, to form stuffing. Fill fish cavity and lace shut. Cut three or four gashes on each side of fish and baste with remaining butter. Bake at 400-F or 204-C degrees for 30 to 40 minutes.

*Works almost as well with other kinds of fish