3 lb. whole whitefish
Stuffing:
1/4 cup (1/2 stick butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme leaves
1 cup fresh bread cubes (2 slices)
2 tablespoons melted butter or margarine
6 lemon wedges
Parsley sprigs
1. Wash fish inside and out under cold running water. Drain well; pat dry with paper towels.
2. Make stuffing: In hot butter in medium skillet, saute onion and celery until tender, about 5 minutes. Add chopped parsley, salt, pepper, thyme and bread cubes; toss to mix well.
3. Preheat oven to 400F.
4. Spoon stuffing into cavity of fish. Place fish in large, greased roasting pan. Brush with melted butter.
5. Bake 30-35 minutes, or until fish flakes easily when tested with fork.
6. To serve: Remove fish to heated platter. Garnish with lemon and parsley.
Yields: 6 Servings
