5 1/2 lb whole bass or red snapper cleaned a, nd washed
1/4 cup chopped onion
2 tbsp butter
3 cup soft bread crumbs
1/2 cup chopped celery
1/2 cup chopped green onion
1/2 cup chopped and toasted almonds
3 eggs, lightly beaten
2 tbsp chopped fresh parsley
1 tsp dried tarragon
8 tbsp butter
1 salt and fresh ground pepper
Directions
Preheat oven to 400=B0/ Saute onion in 2 Tablespoons butter until
soft Add bread crumbs, celery, green pepper, almonds, eggs, parsley
and tarragon and mix well. Stuff cavity of fish with mixture and sew
shut. Melt 8 Tablespoons butter, line a large shallow baking dish
with foil, and pour a little melted butter over the bottom. Place
fish on the foil and sprinkle with salt and pepper. Bake for 1 hour
and 15 minutes, basting frequently with remaining melted butter, or
until fish flakes easily with a fork. Do not overcook
Servings: 6 servings
Baked Fish With Almond Stuffing Recipe brought to you by Recipe Ideas
Categories: Fish; Nut; Seafood
The History of Recipes
Academics have proved the existance of recipes way back into distant history, in truth as far as early Egypt, and possibly even further. Interesting though that is, these, early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to food historians are a few stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. During the time of the Roman Empire a roman called Apicius assembled a number of documents which described recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, main course and dessert, a style of dining still practiced today. Additionally, he tells us how the Romans used many different herbs and spices, including a few that will be familiar to modern chefs like bay, mint and parsley. As our culinary historical trip moves on a few more years there were two interesting cookery books which appeared in the 1300s - a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian food that is popular today, but instead descriptions of the types of food prepared by the cooks of the rich people of the time. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the East, such as coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in publications on food, many of which are kept safe in academic collections. Over the following few hundred years, the upper-class families of the West tried to lay on the most exotic meals, and as a result cooks and their recipes could command a high salary. However, it was during the nineteenth century that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the arrival of the 20th century, cookery publications were increasing in popularity mostly as a result of increased literacy, more free time and having more money to spend. The introduction of television brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Baked Fish With Almond Stuffing recipe.
