Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----fish-----
   4      pounds        red snapper -- dressed
   1 1/2  teaspoons     salt
                        pepper
   2      tablespoons   butter
                        -----stuffing-----
     3/4  cup           onion -- chopped
     1/4  cup           butter -- melted (or oil)
     1/2  cup           sour cream
     1/4  cup           lemon; diced -- peeled
   1      teaspoon      paprika
     1/2  cup           celery -- chopped
   1      quart         dry bread crumbs
     1/2  teaspoon      dill
   2      tablespoons   grated lemon rind
   1      teaspoon      salt

Preparation:

Stuffing: Cook celery and onion in butter or oil until tender. Mix sour cream and dill then combine all ingredients and mix thoroughly. Makes about one quart stuffing. Fish: Clean, wash and dry fish. Sprinkle inside and out with salt and pepper. Stuff fish loosely. Close opening with toothpicks. Place fish in well greased baking pan. Brush with melted butter or oil. Bake in moderate oven at 350F for 50 to 60 minutes or until fish flakes easily. Baste occasionally with butter or oil. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook