Ingredients
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1 - 5 to 6 lb. whole bass or red snapper (cleaned and washed) 1/4 cup onion (chopped) 2 tbsp. butter 3 cups soft bread crumbs 1/2 cup celery (chopped) 1/2 cup green onion (chopped) 1/2 cup and toasted almonds (chopped) 3 eggs (lightly beaten) 2 tbsp. fresh parsley (chopped) 1 tsp. dried tarragon 8 tbsp. butter Salt Freshly ground pepper
Procedure
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Preheat oven to 400F. Saute onion in 2 tbsp. 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 tbsp. butter, line a large shallow baking dish with foil, and pour a little melted butter over the bottom. Place fish on 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.
