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Baked Red Fish with Sour Cream

1 red Snapper, dressed (3 or 4 lbs.)
1 1/2 tsp. salt
2 Tbsp. melted fat or oil
Sour Cream Stuffing (found below)


Clean, wash and dry fish. Sprinkle inside and out with salt. Stuff fish loosely. Close opening with small skewers or toothpicks. Place fish in a well greased baking pan. Brush with fat. Bake in moderate oven, 350 degrees F for 40 to 60 minutes or until fish easily flakes when tested with a fork. Baste occasionally with fat; remove skewers to serve.


Serves 6


SOUR CREAM STUFFING:
3/4 cup chopped celery
1/2 cup chopped onion
1/4 cup melted fat or oil
1 quart dry bread cubes
1/2 cup sour cream
1/4 diced, peeled lemon
2 Tbsp. lemon rind, grated
1 tsp. paprika
1 tsp. salt


Cook celery and onion in fat until tender. Combine all ingredients and mix thoroughly. Makes approximately 1 quart stuffing.



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