Roasted Mushroom-Stuffed Striped Bass

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Coastal Living


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1/2 cup uncooked jasmine rice

3 tablespoons unsalted butter

1 medium leek, chopped

8 ounces mixed wild mushrooms, chopped

3/4 teaspoon fine-grain sea salt, divided

1/2 teaspoon freshly ground pepper, divided

3 tablespoons chopped fresh Italian parsley

1 1/2 tablespoons chopped fresh sage

1/2 teaspoon grated lemon rind

6 bacon slices

4 (7-ounce) striped bass or snapper fillets, with skin

2 tablespoons olive oil, divided

Tomato slices

Garnish: lemon wedges

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