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Striped Bass with Curry

Cut off head, scale and trim off fins of a three-pound fresh striped bass. Split open through the front without separating, remove spinal bone, lay fish on a buttered baking dish, cut side up. Season with half teaspoon salt, half teaspoon curry powder and three saltspoons pepper. Pour a gill white wine around the fish. Squeeze in juice of half a sound lemon, sprinkle three tablespoons bread croutons over the fish, place a few little bits butter over the surface. Set in oven to bake thirty-five minutes. Remove and serve.