Striped Bass Bake

• 1 (2-pound) dressed striped bass
• 2 teaspoons salt, divided
• 1/4 teaspoon pepper
• 3 slices bacon
• 4 medium potatoes, peeled and sliced
• 2 medium onions, sliced
• 2 cups water
• 1 (8-ounce) can tomato sauce
• Lemon wedges
• Fresh parsley sprigs

1. Rinse fish thoroughly in cold water; pat dry. Rub fish inside and out with 1 teaspoon salt and pepper. Cut 3 slits in top side of fish; stuff each opening with 1 slice bacon. Set aside.
2. Place potatoes, onion, and remaining salt in a small Dutch oven. Add water; cover and steam until tender. Drain vegetables, reserving 1/2 cup cooking liquid; set vegetables aside, and keep liquid warm.
3. Place fish in a well-greased 13- x 9- x 2-inch baking dish. Bake, uncovered, at 400u0b0 for 10 minutes or until fish is lightly browned. Remove fish from oven; arrange potatoes and onions over top. Pour tomato sauce and reserved liquid over vegetables. Return to 400u0b0 oven, and bake 20 minutes or until fish flakes easily when tested with a fork, basting once with pan drippings.
4. Garnish with lemon wedges and parsley sprigs; serve immediately.

bass, salt, pepper, bacon, potatoes, onions, water, tomato sauce, lemon wedges, parsley sprigs

Taken from www.myrecipes.com/recipe/striped-bass-bake (may not work)