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| 5 1/2 x ca. 450 g | Whole bass or red snapper cleaned and washed |
| 1/4 Tasse | onion chopped |
| 2 Esslöffel | butter |
| 3 Tasse | bread crumbs soft |
| 1/2 Tasse | celery chopped |
| 1/2 Tasse | green onion chopped |
| 1/2 Tasse | Chopped and toasted almonds |
| 3 | Eggs lightly beaten |
| 2 Esslöffel | parsley fresh, chopped |
| 1 Teelöffel | tarragon dried |
| 8 Esslöffel | butter |
| | Salt and fresh ground pepper |
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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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