Recipe: Baked Fish with Almond Stuffing (using fresh bread crumbs)

BAKED FISH WITH ALMOND STUFFING

1/4 cup chopped onion
10 Tablespoons butter, divided use
3 cups soft bread crumbs
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped toasted almonds
3 eggs, lightly beaten
2 Tablespoons chopped fresh parsley
1 teaspoon dried tarragon
8 Tablespoons butter
1 (5 to 6 lb) whole bass or red snapper, cleaned and washed
Salt and freshly ground pepper, to taste

Preheat oven to 400 degrees F.

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 the remaining 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.

Makes 6 servings
Source: Sherri Eastman