1 (6 lb.) snapper, cleaned, with head and tail intact
Garlic salt
Freshly ground pepper
6 tbsp. butter
1/4 c. finely chopped onion
5 c. small dried (overnight) bread cubes without crusts
1 1/4 c. chopped, seeded and peeled cucumbers
2 1/2 tsp. chopped capers
Pinch of ground cloves
1 tsp. sage
1/3 c. toasted almonds, chopped
7 tbsp. dry white wine, divided
Salt and pepper
2 slices bacon

Preheat oven to 350 degrees. Rub whole fish inside and out with garlic salt and pepper. Set aside. melt butter in large, heavy skillet over medium heat. Add onions and saute until soft but not brown. Remove from heat and add the bread cubes, cucumber, capers, cloves, sage, almonds, and 5 tablespoons of the wine, and mix well. Adjust seasoning to taste with salt and pepper. Stuff the prepared fish lightly. Place in shallow buttered baking dish and place the remaining stuffing underneath the fish. Sprinkle with the remaining 2 tablespoons of wine and place the bacon strips over the top. Bake for 30 to 45 minutes, uncovered, until flaky and moist. Serves 6 to 8.