Baked Red Snapper with Sour Cream Stuffing
red snapper, dressed
lemon, peeled and diced
lemond rind, grated
1Stuffing: Cook celery and onion in butter or oil until tender.
2Mix sour cream and dill then combine all ingredients and mix thoroughly.
3Makes about one quart stuffing.
4Fish: Clean, wash and dry fish.
5Sprinkle inside and out with salt and pepper.
7Close opening with toothpicks.
8Place fish in well greased baking pan.
9Brush with melted butter or oil.
10Bake in moderate oven at 350 degrees for 50 to 60 minutes or until fish flakes easily.
11Baste occasionally with butter or oil.