5 1/2 lb Whole bass or red snapper -cleaned and washed 1/4 c Chopped onion 2 tb Butter 3 c Soft bread crumbs 1/2 c Chopped celery 1/2 c Chopped green onion 1/2 c Chopped and toasted almonds 3 Eggs, lightly beaten 2 tb Chopped fresh parsley 1 t Dried tarragon 8 tb Butter Salt and fresh ground pepper Preheat oven to 400°/ 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
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