Baked Stuffed Fish - cooking recipe

Ingredients

4 to 5 lb. trout, mackerel, shad, bass or whitefish
1/2 lb. crackers, crushed (3 c.)
2/3 c. butter
3/4 c. chopped celery
1/4 c. chopped onion
2 Tbsp. lemon juice
2 tsp. minced parsley
1/4 tsp. rosemary
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. Accent

Preparation

On low heat in skillet add butter, celery and onion until onion is transparent.
Add to crumbs with lemon juice, minced parsley, rosemary, pepper, salt and Accent.
Toss lightly.
With fork, mix and add 1/4 cup hot water; set aside.
Rinse fish body cavity with cold water, drain and pat dry with backbone removed. Rub fish cavity with 1 teaspoon salt and 3/4 teaspoon Accent. Lightly pile (do not pack) stuffing into fish.
Fasten open edges with toothpicks.
Brush outside of fish with oil.
Bake at 350\u00b0 for 45 to 50 minutes or until fish flakes easily.
Makes 8 servings.