Baked Stuffed Sea Bass

How to make baked stuffed sea bass:

1 (4 to 5 pound) sea bassed, dressed

3/4 cup melted butter

1/2 package prepared bread stuffing

1 small onion, grated

1/2 tsp rosemary
1/4 tsp oregano

Wash fish and dry with paper towels. Combine 1/2 cup of the butter with remaining ingredients. Mix well. Fill fish cavity 2/3 full. Close opening with wooden picks laced together with string. Cut 3 or 4 gashes through the skin, on each side and brush with butter.

Line a shallow baking pan with aluminum foil. Put fish in pan. Bake in 400 degree oven for 30 to 45 minutes or until tender. Baste occasionally with butter. Put on a heated platter. Serve with Lobster Sauce. Makes 6 servings.

Lobster Sauce: Melt 2 Tsp butter. Blend in 1 Tbsp flour, 1 tsp salt, dash pepper and a few drops of Tabasco. Combine 1 cup half and half and 1/2 cup milk; add to flour mixture. Stir over low heat until slightly thickened. Pour some of the hot sauce into 1 slightly beaten egg; blend; return to hot sauce. Add 1 1/2 cups lobster meat, cooked or canned, 2 Tbsp minced parsley and 2 Tbsp dry sherry. Heat but do not allow to boil. Makes 6 servings.