Source: Enlitened Kosher Cooking by Nechama Cohen

Roasted snapper with a crunchy celery, almond, and herb stuffing.

Servings

1 tbsp olive oil
1 cooking spray
1 small onions , peeled and chopped
3 medium celery stalk , finely diced
0.25 cup fresh chopped celery (leaves only)
0.25 cup ground almonds
1 pinch salt and pepper
0.25 tsp ground savory (optional)
1.5 lb red snapper (or other low-fat fish)
1 cooking spray
1 pinch salt and pepper
1 medium lemons , thinly sliced
1 small carrots, fresh, 5 1/2" long , peeled and thinly sliced
1 medium celery stalks , peeled and thinly sliced
3 scallions , thinly sliced (see tip)
0.75 tsp dried marjoram (optional)
1 bay leaf
1.5 cup white wine (dry)

1 To prepare stuffing, saute onion and celery in a small skillet with the oil and non-stick cooking spray until tender-crisp, about 15 minutes. Transfer to a bowl and add celery leaves and almonds. Season with salt, pepper, and savory. Set aside.
2 Preheat oven to 400 degrees F. Rinse fish and pat dry. Spray with non-stick cooking spray, then sprinkle with salt and pepper.
3 Open the fish and fill with stuffing.
4 Arrange lemon slices in a greased pan or casserole dish, and place fish on top.
5 Place the vegetables all around and sprinkle with marjoram. Add bay leaf and cover with white wine.
6 Bake uncovered at 400 degrees F for about 35 minutes. Baste occasionally with pan juices.

Tip: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand. Because celery can cause water retention, anyone with high blood pressure should check with his/her health-care team about how much to eat.