Baked Fish with Almond Stuffing

1 (5-6 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 ts Dried tarragon
8 tb Butter
Salt and freshly ground pepper to taste

Preheat oven to 400F. 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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