This recipe is from an IC Safe Cookbook.
1 (5-6 lb) whole bass or red snapper, cleaned and washed
1/4 cup chopped onion (if can tolerate)
2 tbsp butter
3 cups soft bread crumbs
1/2 cup chopped celery
1/2 cup chopped green onion (if can tolerate)
1/2 cup chopped and toasted almonds
3 eggs, lightly beaten
2 tbsp chopped fresh parsley
1 tsp dried tarragon
8 tbsp butter
Salt and pepper to taste
Pre-heat oven to 400 degrees. 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 the melted butter over the bottom. Place the 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.