| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Fish | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
From: [email protected] (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 Archive, http://www.erols.com/hosey.
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