Baked Fish With Almond Stuffing

Ingredients

1 (5 to 6 lb) whole bass or red snapper, cleaned and washed
1/4 cup chopped onion
2 Tablespoons butter
3 cups soft bread crumbs
1/2 cup chopped celery
1/2 cup chopped green onion
1/2 cup chopped and toasted almonds
3 eggs, lightly beaten
2 Tablespoons chopped fresh parsley
1 teaspoon dried tarragon
8 Tablespoons butter
Salt and freshly ground pepper to taste

Preheat oven to 400=B0/ Sauté 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.

Serves 6.