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Baked Snapper With Sour Cream Stuffing
3-4 lb. Snapper Fillets
1 1/2 tsp. salt
2 Tbsp. oil
3/4 cup chop celery
1/2 cup chopped onion
1/4 cup oil
1 quart dry bread cubes
1/2 cup sour cream
1/4 cup diced, peeled lemon
1 tsp. paprika
1 tsp. salt
Stuffing: Saute celery and onion in butter. Combine all ingredients and mix lightly.
Fish: Clean, wash and dry fish. Squeeze lemon juice inside and outside fish. Sprinkle salt on fish. Stuff the fish loosely with the dressing. Close the fish together with toothpicks. Place in greased baking dish. Brush with oil. Bake at 350 F for 40-50 minutes, or until fish is flaky.
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