Baked Stuffed Red Snapper

• 3 to 6 lbs. Red Snapper
• 6 slices of bread
• 2 Tablespoons butter
• 2 Tablespoons chopped parsley
• 1/8 teaspoon thyme
• 1/8 teaspoon sage
• 2 Tablespoons chopped tomato
• few drops Tabasco sauce
• 4 Tablespoons finely minced celery
  
  Sauce for Basting:
  
• 3/4 cup oil
• 3 Tablespoons melted butter
• juice of 1 1/2 lemons
• 1 1/2 teaspoon salt
• 3 Tablespoons Worcestershire
• Tabasco sauce

Instructions:
Saute minced celery in butter over low heat. Add chopped tomato, Tabasco sauce,parsley,thyme,salt ,sage and bread which has been soaked in cold water then squeezed dry.. Blend all in a skillet,then stuff into the fish cavity. Skewer opening closed. Bake,uncovered, in preheated oven set at 350 degrees, basting often with sauce. Allow about 10 minutes per pound of fish.
Sauce for basting: Blend butter,lemon juice and salt, Worcestershire sauce and Tabasco sauce. Add oil a little at a time. Pour over fish when put into oven and baste often.

EarthAngel
New York