by B.R. Lynch

Every work day could be their last. Nine to five is just a dream. Freezing spray, driving winds and menacing federal regulations aren’t the only things hitting them in the face. Wet and Hungry is the true story of the Atlantic commercial fisherman. Wet and Hungry shows the adventures, dangers and hardships of these quirky and courageous people as they struggle with bad weather, anti-fishing groups, heavy expenses and devastating regulations.

Baked Atlantic Ocean Stripped Bass

Ingredients

1 freshly caught, medium-large, cleaned, whole stripped bass 6 to 8 pounds in a deep baking pan sprayed with Pam.

1 cup water *

1/2 cup white cooking wine
1/4 cup (1/2 stick) butter
2 medium carrots, sliced (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
4 cups Pepperidge Farm® Herb Seasoned Stuffing
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

6 to 8 strips of bacon

1/2 to 1 cup of water (to place baste the baking  fish won't burn so it won't burn-- use as little as possible, so the dressing doesn't get runny.But keep it from sticking and getting hard)

Directions

• 1 Heat the water, 2 tablespoons butter, carrots and pepper in a 3-quart saucepan over medium-high heat to a boil.  Remove the saucepan from the heat.  Add the wine and stuffing and mix lightly. 
  
• 2 Spoon the stuffing inside the fish.  Extra stuffing can go around the fish, but should be cooked in the same pan.
  
  
• 3 Heat the remaining butter in an 8-inch skillet over medium heat until it's melted.  Stir in the lemon juice and parsley.  Spoon the butter mixture over the fish.
  
• Garnish the top of the fish with bacon strips.

Bake in a 350 degree oven for an  hour and maybe a bit longer if the fish is very thick.  Long enough for the bacon to get crispy. Not long enough for the fish to be dried out.