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Baked Fish with Almond Stuffing

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.

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