Recipe#10939

Title: Baked Salmon 01

From: eastman@solstice.jpl.nasa.gov (Sherri Eastman) 
 Newsgroups: rec.food.recipes 
 Subject: Baked Salmon 
 Date: 5 Apr 1994 17:12:38 -0400 
 Organization: Express Access Online Communications, Greenbelt, MD USA 
 Message-ID: <199404042326.QAA14957@solstice.jpl.nasa.gov> 

(serves 6)
 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/  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.