• 3 lb to 4 lb red snapper
  
• 1 salt
  
• 2 tb olive oil
  
• 1/2 c celery - chopped
  
• 1/8 c olive oil
  
• 3/4 c ricotta cheese
  
• 1/2 ts salt
  
• 2 tb lemon rind - grated
  
• 1/2 c onion - chopped
  
• 1 c dry bread crumbs
  
• 1/4 c lemon -- diced and peeled
  
• 1 ts paprika
  

Prepare stuffing: Saute celery and onion in 1/4 cup olive oil until soft. Remove from heat and combine with rest of stuffing ingredients, blending well. Stuff fish loosely. Close opening with small skewers or toothpicks. Place in well-greased baking pan. Brush with 2 tbsp. olive oil and bake in pre-heated 350 degree oven for 40-60 minutes or until fish flakes easily with a fork. Baste occassionally with drippings while fish is baking.