When reporter Hollis Ball goes Slow Dancing with her favorite Ghost down at Toby's Bar and Grill, she may dine on this heavenly dish. Sam, being living-impaired however, can only enjoy the aroma.
On Chesapeake Bay "Stripper" is know as "Rock" and a nice big one makes a might tasty treat whenever Toby bakes up a big one of a Saturday for the guys down at the Bar & Grill to share.
Baked Rock Fish
1 4-5 pound striped bass (in season, of course)
1/2 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)
1/2 doz. strips of bacon
Wash and dry fish and place in a shallow baking pan lined with aluminum foil and sprayed with Pam. Mix1/2 cup butter with remaining ingredients, to form stuffing. Fill fish cavity and lace shut. Place strips of bacon at 1 inch intervals on each side of fish. Bake at 400-F or 204-C degrees for 30 to 40 minutes, until fish is white and flaky.