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Baked Stuffed Fish

4 lbs. Whitefish or Trout
1 1/2 qts. bread cubes
1/2 cup slivered blanched almonds
1/4 cup minced parsley
1/2 tsp. crushed basil
1 tsp. salt
1/4 tsp. pepper
1/2 cup butter
1 cup diced celery
1/4 cup minced onion
1 vegetable bouillon cube dissolved in 3/4 cup water


Add almonds, parsley, basil, salt and pepper to the bread cubes. Melt butter in saucepan and add celery and onion; cook for about 5 minutes, stirring frequently. Pour over bread cubes and toss lightly. Add bouillon and mix thoroughly until bread moist. Place fish on baking sheet. Fill fish loosely with stuffing and close with skewers. Brush with melted butter. Bake at 350 degrees F for about 1 hour or until fish flakes easily (allow 15 minutes per pound). If fish becomes dry while baking, brush with more butter.


Serves 6



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