1 whole bass, about 3 lbs. cleaned
1/2 c. butter
1/2 c. finely chopped onion
1/2 c. chopped fresh mushrooms
1/4 c. minced parsley
1/2 c. fine dry bread crumbs
1 egg, beaten
1 tbsp. lemon juice
1 tsp. salt
1/8 tsp. pepper

Wash fish in cold water and pat dry with paper towel, set aside. Place butter in 2 quart microproof casserole. Cook on high for 45 seconds, or until melted. Stir in all remaining ingredients. Pack lightly into fish. Close with toothpicks. Place fish in 12 x 8 inch microproof baking dish. Cover tail with aluminum foil. Cover dish with plastic wrap and vent by puncturing in 2 places. Cook on high for 16 to 18 minutes or until fish flakes easily. Allow fish to stand for 5 minutes before serving.