Recipe - Baked Fish With Almond Stuffing

1 (56 lb) whole bass or red
snapper; cleaned and washed
One fourth cup Chopped onion
2 tablespoon Butter
3 cup Soft bread crumbs
One half cup Chopped celery
One half cup Chopped green onion
One half cup Chopped and toasted almonds
3 Eggs; lightly beaten
2 tablespoon Chopped fresh parsley
1 teaspoon Dried tarragon
8 tablespoon Butter
Salt and freshly ground
pepper to taste

From: eastman@solstice.jpl.nasa.gov (Sherri Eastman)

Date: 5 Apr 1994 17:12:38 0400

Preheat oven to 400F. 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.

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