Baked Stuffed Fish - cooking recipe

Ingredients

4 to 5 lb. fish (with or without head and tail removed)
1 Tbsp. salt
cooking or salad oil

Preparation

Rinse body cavity of fish with cold water; drain and pat dry with absorbent paper.
Rub cavity with salt.
Lightly pile stuffing into fish; skewer or sew opening.
Place in shallow baking pan lined with aluminum foil or parchment.
Bake 1 hour at 350\u00b0.
Serves 6.