Recipe by mollypaul
Simple, quick and delicious. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 lbs whole black bass
- salt and pepper, to taste
- 1⁄3 cup almonds, chopped
- 1⁄2 cup fresh mushrooms, chopped
- 1⁄3 cup butter, softened
- 2 tablespoons fresh parsley, minced