| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Fish |
6 |
Servings |
INGREDIENTS
| 5 1/2 |
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 fresh ground pepper |
INSTRUCTIONS
Preheat oven to 400=B0/ 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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