| 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 | T | 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 | T | Chopped fresh parsley |
| 1 | t | Dried tarragon |
| 8 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 495
Calories From Fat: 266
Total Fat: 30.5g
Cholesterol: 143.9mg
Sodium: 444.2mg
Potassium: 301.7mg
Carbohydrates: 43.2g
Fiber: 4.2g
Sugar: 4.7g
Protein: 13.4g