Ingredients:

1 sea bass or rockfish, butterflied

2 ounces salmon or lox

1/4 lb shrimp

1 carrot

1 zucchini

1 scallion

Fresh parsley

1 garlic clove

Fresh sage and rosemary

Extra virgin olive oil

1 c. vegetable broth

1 c. White wine

Salt and Pepper

A String

Directions:

Wash the sea bass.  If it has not already been cleaned, scale and remove head, tail, fins and intestines. Using a sharp filet knife, carefully remove the backbone but leave the skin in tact.  Chop the shrimp and fresh salmon, and set aside.  Chop the fresh parsley, sage, rosemary and garlic, and combine with the shrimp and salmon.  Julienne the scallion, carrot, and zucchini and sauté for 5 minutes. Add the scallion, carrot and zucchini to the shrimp, salmon and herbs.  Mix well and stuff the sea bass.  Tie a string around the fish, so that the stuffing does not come out.  Sauté the sea bass for 2 minutes on each side in a small amount of olive oil.  Bake in a 400 degree oven for 10 minutes, add white wine and vegetable  broth.  Loosely cover with aluminum foil. Bake for 30 more minutes.  Serves 4.