Clean, wash and dry 2 large red snappers. Sprinkle inside and out with salt. Stuff fish loosely. Place fish in well-greased baking pan.

Bake in moderate 350°F oven for 40 to 60 minutes or until fish flakes easily when tested with a fork. Baste occasionally with oil or butter.

STUFFING:

3/4 c. celery, chopped
1/4 c. fresh parsley
1/2 c. onion, chopped
1/4 c. butter, melted
1/4 c. olive oil
1/4 c. lemon, peeled and diced
1 qt. dry bread crumbs
1/2 c. sour cream
2 tbsp. lemon rind, grated
1 tsp. paprika
1 tsp. salt

Cook celery and onion in butter until tender. Combine all ingredients and mix thoroughly. Makes about 1 quart of stuffing. Recipe may be halved for 1 fish.