Baked Stuffed Sea Bass

1 sea bass or another whole fish (6-7 pounds)

2 tsp salt

1/8 tsp pepper

1/3 cup butter

1 chopped onion

1/4 cup chopped celery

2 tbsp fresh dill or 2 tsp dried dill

2 tbsp capers (optional)

6 slices salt pork

Clean and prepare fish for stuffing. Wipe dry. Salt and pepper the inside

of the fish using 1/2 tsp of the salt and a little of the pepper. For the stuffing,

melt the butter and saute with the onion and celery, until tender. Pour the

mixture over the bread crumbs, adding the capers, dill and the remaining

salt and pepper. Toss well. Place the stuffing on one side of the fish. Fold

the other side over and secure the opening with skewers and string. Lay 4

strips salt pork in the bottom of a roasting pan. Lay the fish on top and put

remaining salt pork on top of the fish. Bake in a preheated 350 degree oven

for 18 minutes per pound. Baste often with drippings. Serve with this sauce:

1/4 cup milted butter

1/4 cup blanched, shaved almonds

2 tbsp lemon juice

1/4 cup chopped parsley

Combine sauce ingredients and pour over cooked fish. Serve at once.