Recipe - Baked Red Snapper With Ricotta Stuffing

1 34 lb. red snapper; striped
bass or similar fish
Salt
2 tablespoon Olive oil

STUFFING
One half cup Celery; chopped
1/8 cup Olive oil
Three fourths cup Ricotta cheese
One half teaspoon Salt
2 tablespoon Lemon rind; grated
One half cup Onion; chopped
1 cup Dry bread crumbs
One fourth cup Lemon; minced and peeled
1 teaspoon Paprika

Date: Tue, 23 Apr 1996 10:55:54 0400 (EDT)

From: altaira@escape.com

Recipe By: Gilda Latzky
Clean, wash and dry fish. Sprinkle inside and out with salt.

Prepare stuffing: Saute celery and onion in One fourth cup olive oil until soft.
Remove from heat and combine with rest of stuffing ingredients, blending
well. Stuff fish loosely. Close opening with small skewers or toothpicks.
Place in wellgreased baking pan. Brush with 2 tbsp. olive oil and bake in
preheated 350 degree oven for 4060 minutes or until fish flakes easily
with a fork. Baste occassionally with drippings while fish is baking.

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