2 1/2 to 3 lbs. whole rockfish, head and fins removed
1/2 cup onion
1/2 cup celery
1/4 cup butter
2 tsp. parsley, minced
1/2 tsp. salt
1/2 tsp. thyme leaves
1 cup bread cubes (dried)
3 bacon slices
Rinse and pat dry fish with paper towels.
Preheat oven 350 degrees.
Saute onion and celery in butter until tender.
Add the parsley, salt, thyme and bread cubes. Stir well.
Spoon stuffing into cavity of fish and close with skewers or string.
Place fish in a large greased roasting pan.
Arrange bacon diagonally on fish. Do not overlap bacon.
Sprinkle with pepper.
Bake 35 to 40 minutes. Test with fork.