Serves 6 people

Ingredients

• 1 ( 4 pound) hole pompano, cleaned
• Garlic salt
• Pepper
• 4 cups small bread cubes of fresh bread with no crusts, dried overnight.
• 1 cup minced peeled and seeded cucumber
• 3 tbsp chopped onion
• ¼ cup toasted almonds
• 2 tbsp chopped capers
• 1 tsp dried sage
• A dash of ground cloves
• 6 tbsp butter
• ¼ cup white whine
• Salt
• 2 strips of bacon
• Ground blanched almonds
• Melted butter and white whine, half and half

Rub the fish inside and out with the garlic salt and pepper. Then make a stuffing out of all of the remaining ingredients except the bacon, ground almonds, melted butter and whine. Then stuff the fish and close the openings. Then slash both sides f the fish lengthwise, and bury a strip of bacon in each slash. Then make a heavy paste of ground almonds, melted butter and whine. Spread a ¼ inch thick layer of the paste over the top and sides of the fish. Bake in a well buttered pan at 350 degrees until browned, without turning. You may baste with butter if the paste dries too much.