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Red Snapper and Dressing

1 pkg cornbread stuffing mix
8 small snappers, filleted
1 cup celery, chopped
1/2 cup green onions, chopped
1 stick butter
1 1/2 cups sour cream
Almonds, buttered and toasted

Saute celery and onion in butter. Add stuffing and mix well. Add sour cream, salt, and pepper, adding enough milk until dressing sticks together. Place four fillets in a buttered baking dish. Cover with dressing and top with remaining fillets. Bake for 45 minutes at 325 degrees or until fish is done. Cover each fillet with almonds.