Roasted Mushroom-Stuffed Striped Bass

• 1/2 cup uncooked jasmine rice
• 3 tablespoons unsalted butter
• 1 medium leek, chopped
• 8 ounces mixed wild mushrooms, chopped
• 3/4 teaspoon fine-grain sea salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 3 tablespoons chopped fresh Italian parsley
• 1 1/2 tablespoons chopped fresh sage
• 1/2 teaspoon grated lemon rind
• 6 bacon slices
• 4 (7-ounce) striped bass or snapper fillets, with skin
• 2 tablespoons olive oil, divided
• Tomato slices
• Garnish: lemon wedges

1. Cook rice according to package directions.
2. Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add leek and mushrooms; cook 5 minutes or until tender. Remove from heat. Stir in 1/2 teaspoon sea salt, 1/4 teaspoon pepper, and next 3 ingredients.
3. Combine rice and mushroom mixture in a large bowl.
4. To assemble 2 fish bundles, place 1 sheet wax paper on a work surface. Arrange 3 bacon slices, 1 inch apart, on paper. Place 1 fillet, skin side down, across bacon. Spoon half of stuffing mixture evenly over fillet. Top with 1 fillet, skin side up. Wrap bacon around stack; tie bundle with string. Repeat with remaining bacon, fish, and stuffing mixture. Sprinkle each fish bundle with remaining 1/4 teaspoon each of sea salt and pepper.
5. Wipe skillet clean. Heat 1 tablespoon oil in pan over medium-high heat. Add fish bundles; cook 2 minutes on each side or until bacon is crisp.
6. Place skillet in oven, and bake at 425u0b0 for 8 minutes or until fish is opaque, turning once. Cut bundles in half, and serve over tomato slices. Drizzle with remaining 1 tablespoon oil. Garnish, if desired.

jasmine rice, unsalted butter, mushrooms, finegrain sea salt, freshly ground pepper, fresh italian parsley, fresh sage, lemon rind, bacon, snapper, olive oil, tomato slices, lemon wedges

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