Baked Fish with Almond Stuffing
- 5 1/2 lb Whole bass or red snapper
- -cleaned and washed
- 1/4 c Chopped onion
- 2 tb Butter
- 3 c Soft bread crumbs
- 1/2 c Chopped celery
- 1/2 c Chopped green onion
- 1/2 c Chopped and toasted almonds
- 3 Eggs, lightly beaten
- 2 tb Chopped fresh parsley
- 1 ts Dried tarragon
- 8 tb Butter
- Salt and fresh ground pepper
Preheat oven to 400=B0/ Saute onion in 2 Tablespoons butter until soft Add
bread crumbs, celery, green pepper, almonds, eggs, parsley and tarragon and
mix well. Stuff cavity of fish with mixture and sew shut. Melt 8
Tablespoons butter, line a large shallow baking dish with foil, and pour a
little melted butter over the bottom. Place fish on the foil and sprinkle
with salt and pepper. Bake for 1 hour and 15 minutes, basting frequently
with remaining melted butter, or until fish flakes easily with a fork. Do
not overcook
bread crumbs, celery, green pepper, almonds, eggs, parsley and tarragon and
mix well. Stuff cavity of fish with mixture and sew shut. Melt 8
Tablespoons butter, line a large shallow baking dish with foil, and pour a
little melted butter over the bottom. Place fish on the foil and sprinkle
with salt and pepper. Bake for 1 hour and 15 minutes, basting frequently
with remaining melted butter, or until fish flakes easily with a fork. Do
not overcook
