Ingredients:

• 1/2 cup . "ELEA" Extra Virgin Olive Oil
• 1 whole red snapper
• salt, pepper
• 1 egg
• 1/4 cup evaporated milk
• 1-1/2 cups soft bread crumbs
• 1/2 cup minced celery leaves
• 1/4 cup minced onion
• 1/4 cup minced parsley
• 1 teaspoon salt
• 1/8 teaspoon seasoned pepper, pinch dill weed

Preparation:

1. Rinse prepared whole fish and pat dry. Sprinkle cavity with salt and pepper
2. Mix egg, milk, "ELEA" Olive Oil, bread crumbs, celery leaves, onion, parsley, salt, pepper and dill weed together to make stuffing.
3. Stuff fish. Skewer with wooden picks. Lace with string to close. Make 3 small slashes in top of fish skin. Place fish on oily heavy brown paper or parchment paper. Fold over.
4. Place stuffed fish in pre-heated oven. Cook for 45min. Turn halfway through cooking time. Let stand 5 min before serving. May be garnished with lemon wedges and water cress.