3 lb. Bluefish, cleaned (leave the heads and tails intact)
1 tsp. Salt
1 tsp. Fresh pepper, ground
2 lg. Carrots, thinly sliced
1 lg. Onion, chopped
5 stalks Celery, sliced thin
1/2 c. Fresh dill, coarsely chopped
1/2 c. Fresh basil leaves, coarsely chopped
1 c. Fresh parsley leaves, coarsely chopped
1/2 c. Butter, unsalted and melted
1-1/4 c. White wine, dry
Sprinkle the bluefish inside and out with salt and pepper. In a large bowl combine carrots, onion, celery, dill, basil and parsley. Spoon three fourths of the stuffing into the fish. Reshape the fish, pressing them closed and arrange them cut sides down in a baking dish just large enough to hold them. Arrange the remaining stuffing around fish; pour the butter and wine over fish. Bake the fish in the middle of a preheated 350-degree oven for 35 minutes or until fish flake easily with a fork. Transfer them carefully to a platter and spoon the stuffing around fish.
Provided by Virtual Cities 1st Travelers Choice Internet Cookbook.