Baked Stuffed Snapper

From the kitchen of Mrs. H. A. Chilcoat, Swansboro

Filet one 3 pound red or silver snapper
Dressing:
2 cups bread crumbs
2 sticks of celery, chopped finely
2 Tbsp onion, chopped finely
salt and pepper
1 Tbsp sage

Mix all together and place between filet. Tie fish with string and place four slices of bacon over top. Add quartered Irish potatoes around fish and just enough water to cover bottom of baking dish. Bake at 400 degrees for one hour or until fish is tender.