BROCCOLI-STUFFED ROCKFISH

• 1 (3-1/2 lb.) whole, dressed Alaska rockfish, thawed if necessary
• 1 package (10 oz.) frozen chopped broccoli, thawed and well-drained
• 1/4 cup minced onion
• 2 tbsp. oil
• 2 cups fresh bread crumbs
• 1/3 cup sliced almonds
• 3 tbsp. milk
• 1 tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tbsp. butter or margarine, melted
• 1/4 cup dry white wine or water

Rinse and dry rockfish; dry cavity. Score one side of rockfish diagonally about 1/2 inch deep and at 1 inch intervals. Sauté broccoli and onion in oil until onion is tender and all moisture has evaporated. Combine with crumbs, almonds, milk, lemon juice, salt and pepper. Fill cavity of fish with dressing; place scored-side up in 12-1/2 x 9 x 2 inch greased baking dish. Brush with butter; pour wine over fish. Bake at 450°F. allowing about 10 minutes cooking time per inch of thickness measured at its thickest part after stuffing or until fish flakes easily when tested with a fork. Makes 6 or 7 servings.

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