Baked Red Snapper With Ricotta Stuffing

3-4 lb. red snapper, striped bass or similar fish

salt 2 tablespoons olive oil

STUFFING

-- 1/2 cup celery -- chopped

1/8 cup olive oil

3/4 cup ricotta cheese

1/2 teaspoon salt

2 tablespoons lemon rind -- grated

1/2 cup onion -- chopped

1 cup dry bread crumbs

1/4 cup lemon -- diced and peeled

1 teaspoon paprika

Clean, wash and dry fish. Sprinkle inside and out with salt.

Prepare stuffing: Saute celery and onion in 1/4 cup olive oil until soft. Remove from heat and combine with rest of stuffing ingredients, blending well. Stuff fish loosely. Close opening with small skewers or toothpicks. Place in well-greased baking pan. Brush with 2 tbsp. olive oil and bake in pre-heated 350 degree oven for 40-60 minutes or until fish flakes easily with a fork. Baste occassionally with drippings while fish is baking.