Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | (5 to 6 lb) Whole bass or red snapper, cleaned and washed |
| ¼ cup | Chopped onion |
| 2 tablespoons | Butter |
| 3 cups | Soft bread crumbs |
| ½ cup | Chopped celery |
| ½ cup | Chopped green onions |
| ½ cup | Chopped and toasted almonds |
| 3 \N | Eggs -- lightly beaten |
| 2 tablespoons | Chopped fresh parsley |
| 1 teaspoon | Dried tarragon |
| 8 tablespoons | Butter |
| \N \N | Salt and freshly ground pepper -- to taste |
Preheat oven to 400~. 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.
Serves 6.
5 Apr 1994
Recipe By :
From: Marjorie Scofield Date: 11-15-95 (12:04) (160) Fido: Recipes