Baked Fish with Almond Stuffing

5 1/2 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 t Dried tarragon

8 tb Butter

Salt and fresh ground pepper

Preheat oven to 400�/ 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