Baked Fish with Almond Stuffing
Ingredients
- 1 (5 to 6 lb) whole bass or red snapper, cleaned and washed
- 1/4 cup chopped onion
- 2 tablespoon butter
- 3 cup soft bread crumbs
- 1/2 cup chopped celery
- 1/2 cup chopped green onion
- 1/2 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
Instructions
(serves 6). 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.