Sea Bass With Mint

• 1 (1 1/2 lb.) sea bass, cleaned
• salt
• freshly ground pepper
• about 2 c. mint leaves
• 2 Tbsp. butter or margarine, room temperature
• 1 c. fresh bread crumbs
• 2 Tbsp. lemon juice
• olive oil
• 1/2 c. dry white wine
• mint sprigs (to serve)
• 3 or 4 lemon slices, quartered (to serve)

1. Preheat oven to 350u0b0F (175u0b0C).
2. Wipe fish with paper towels. Sprinkle inside and out with salt and pepper.
3. Chop 2 tablespoons mint leaves; reserve remaining leaves.
4. In a medium bowl, combine chopped mint, butter or margarine, bread crumbs, lemon juice, salt and pepper.
5. Stuff mixture into fish cavity.
6. Place fish in a baking dish; brush with olive oil.
7. Arrange remaining mint leaves; overlapping, to cover fish.
8. Pour wine around fish; cover with foil.
9. Bake in preheated oven 40 to 45 minutes or until fish turns from translucent to opaque and just begins to flake when pierced with a fork in thickest part.
10. Arrange mint sprigs along sides of a platter.
11. Place fish in center of mint.
12. Arrange lemon-slice quarters down center of fish.
13. Serve with a dry white wine.
14. Makes 2 servings.

bass, salt, freshly ground pepper, mint leaves, butter, bread crumbs, lemon juice, olive oil, white wine, mint sprigs, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463796 (may not work)