BAKED RED SNAPPER WITH SOUR CREAM STUFFING

FOR THE STUFFING:
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup plus 2 tbsp butter, melted (or oil) (plus more for basting)
1/2 cup sour cream
1/2 tsp dill
1 quart dry bread crumbs
1/4 cup diced, peeled lemon
2 tbsp grated lemon rind
1 tsp paprika
1 tsp salt
FOR THE FISH:
1 (4 lb) red snapper, dressed
1 1/2 tsp salt
pepper
2 tbsp butter

TO PREPARE THE STUFFING:
Cook onion and celery in 1/4 cup butter or oil until tender.

Mix sour cream and dill then combine with remaining ingredients for the stuffing and mix thoroughly. Stir in the cooked onion and celery. Makes about one quart stuffing.

TO PREPARE THE FISH:
Preheat oven to 350 degrees F. Grease well a baking pan that the fish will fit in.

Clean, wash and dry fish. Sprinkle inside and out with salt and pepper. Stuff fish loosely. Close opening with toothpicks. Place fish in prepared baking pan. Brush with the remaining 2 tbsp melted butter or oil.

Bake in moderate oven at 350 degrees F for 50 to 60 minutes or until fish flakes easily. Baste occasionally with additional butter or oil.

Servings: 6
Adapted from source: 1979 New Orleans Times-Picayune Recipe Contest Cookbook