Use a whole 3 to 5 pounds fish. Clean and rub the inside with salt. Make mushroom-onion stuffing and lightly pack in cavity. Fasten with skewers. Brush with salad oil and sprinkle with salt. Place in a greased shallow pan and bake 10 minutes per pound up to 4 pounds. Add 5 minutes per pound over 4 pounds.

STUFFING:

Brown 3/4 cup chopped mushrooms and 3 tablespoons chopped onion in 1/4 cup butter. Combine with 2 1.2 cups soft bread crumbs. Use white wine if you need moisture. Serve with Lemon Butter Sauce.

LEMON BUTTER SAUCE:

1/2 c. butter
2 tbsp. lemon juice

Melt butter and add lemon juice.