Herb and Vegetable Stuffed Striped Bass

By maredan

Ingredients

• 2 medium leeks, white and green parts only
• 1 medium zucchini
• 1 stalk celery
• 1 red bell pepper
• 3 tablespoons white wine
• 3 tablespoons extra virgin olive oil
• salt and pepper
• 6 whole cleaned striped bass (about 12 oz each), or other small whole fish
• 1 lemon, sliced thinly
• 12 basil leaves
• butcher twine

Details

Servings 4

Preparation

Step 1

Directions
Julienne leeks, zucchini, celery and red pepper (cut into thin strips). Toss together with wine and olive oil and season lightly.
Preheat grill to medium-high and place on a fish rack to heat (or make sure grill is very clean). Rinse striped bass and fill cavity with julienne vegetables. Place a few lemon slices inside each and 2 sprigs of thyme and 2 basil leaves. Tie each fish at the center (or in 2 places if needed) to keep vegetables in. Brush outside of fish with any remaining oil/wine from the bowl and season lightly. Place fish on heated grill rack and grill without moving for about 8 minutes. Turn fish over and cook, without moving for another 8 minutes, or until fish has cooked through. Remove twine and serve.