4 lbs. whitefish or trout
1 1/2 qts. bread cubes
1/2 c. slivered blanched almonds
1/4 c. minced parsley
1/2 tsp. crushed basil
1 tsp. salt
1/4 tsp. pepper
1/2 c. butter
1 c. diced celery
1/4 c. minced onion
1 vegetable bouillon cube dissolved in 3/4 c. water

Add almonds, parsley, basil, salt and pepper to the bread cubes. Melt butter in saucepan and add celery and onion; cook for about 5 minutes, stirring frequently. Pour over bread cubes and toss lightly. Add bouillon and mix thoroughly until bread moist. Place fish on baking sheet. Fill fish loosely with stuffing and close with skewers. Brush with melted butter. Bake at 350 degrees for about 1 hour or until fish flakes easily (allow 15 minutes per pound). If fish becomes dry while baking, brush with more butter. Serves 6.