Title: Baked fish with almond stuffing
 Categories: Fish
      Yield: 6 Servings
 
      1    (5-6 lb) whole bass or red
           -snapper; cleaned and washed
    1/4 c  Chopped onion
      2 tb Butter
      3 c  Soft bread crumbs
    1/2 c  Chopped celery
    1/2 c  Chopped green onion
    1/2 c  Chopped and toasted almonds
      3    Eggs; lightly beaten
      2 tb Chopped fresh parsley
      1 ts Dried tarragon
      8 tb Butter
           Salt and freshly ground
           -pepper to taste
 
  From: eastman@solstice.jpl.nasa.gov (Sherri Eastman)
  
  Date: 5 Apr 1994 17:12:38 -0400
  
  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.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /FISH
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe