Baked Stuffed Red Snapper

• 1 (4 1/2-pound) dressed red snapper
• 1 cup cracker crumbs
• 3 slices bread, cubed and toasted
• 1/2 cup chopped celery
• 1 tablespoon minced onion
• 1 tablespoon minced fresh parsley
• 1/2 cup butter or margarine, melted
• 1 egg, lightly beaten
• 1 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 1 tablespoon butter or margarine, softened
• 1/2 cup all-purpose flour
• 3 slices bacon
• 1 (9-ounce) can whole tomatoes, chopped
• Lemon slices

1. Rinse fish thoroughly in cold water; pat dry, and set aside.
2. Combine cracker crumbs, bread cubes, celery, onion, parsley, melted butter, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a medium mixing bowl; mix well. Set aside.
3. Sprinkle fish inside and out with remaining salt and pepper. Rub with 1 tablespoon butter; dredge in flour. Stuff cavity with cracker crumb mixture.
4. Place fish in an aluminum foil-lined 13- x 9- x 2-inch baking pan. Lay bacon slices over fish. Pour tomatoes over fish. Bake, uncovered, at 350u0b0 for 1 hour and 15 minutes or until fish flakes easily when tested with a fork.
5. Transfer fish to a warm serving platter, and serve with lemon slices.

red snapper, cracker crumbs, bread, celery, onion, parsley, butter, egg, salt, pepper, butter, allpurpose, bacon, tomatoes, lemon slices

Taken from www.myrecipes.com/recipe/baked-stuffed-red-snapper (may not work)