Ingredients:
3 cups dry mixed bread crumbles (for stuffing)
1/3 stick unsalted butter
1 cup chicken broth
2 cloves garlic, minced
1/3 cup onion, minced
1/3 cup celery, minced
1 tbsp fresh rosemary, minced
1/2 tbsp dried sage
1/2 tbsp dried oregano
1/2 tbsp dried thyme
salt & pepper to taste

2 lbs fresh Striped Bass fillets, deboned, deskinned*
1 cup chicken broth
salt & pepper to taste
toothpicks for securing filets

Preparation:
Herbed Stuffing:
Bring chicken broth to a boil and add butter to melt (in microwave or on stovetop). In medium bowl, combine all dry ingredients, bread stuffing, celery, garlic and onion to bread stuffing and pour melted butter/broth mixture over top. Thoroughly mix and set aside to cool.

Striped Bass:
Prepare herbed stuffing in advance (see directions above). Preheat oven to 400 degrees F. Coat inside of a medium baking dish with oil and set aside. Bass fillets should be trimmed/filleted to be able to be loosely looped (1-2" diameter loops) and secured with a toothpick. Evenly spoon in stuffing into each fillet 'loop' and place stuffing side up in the oiled baking dish. Pour chicken broth onto bottom of dish, cover tightly with aluminum foil and place into oven for 20 minutes. Uncover and continue to cook until stuffing becomes lightly browned.

Plate:
Remove from oven & remove toothpicks. May be garnished with a sprig of rosemary or a dollop of Clementine Chutney.

*Striped Bass may be substituted with similar fish, ie.: Snapper, Tilapia.