Stuffed Sea Bass
3 pound sea bass, backbone removed
1 onion, chopped
4 tablespoons butter
2 cups fresh bread crumbs
1 teaspoon Tabasco
1/2 teaspoon thyme leaves, crushed
3 tablespoons fresh parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Juice of one lemon
1 tablespoon olive oil
Rinse fish inside and out and pat dry. Rub fish inside and out with lemon juice an sprinkle with salt and pepper. Saute onion in butter, add breadcrumbs and seasoning; mix thoroughly. Stuff cavity with mixture; rub exterior with oil; place on oiled rack over baking pan; bake at 450 degrees 10 minutes per inch of thickness measured at the thickest part. Remove fish from oven and allow to rest covered for 10 minutes before carving. Garnish with fresh parsley and lemon wedges.