Baked Stuffed Fish

"I’m always on the lookout for great ways to serve fish. My family believes this recipe is a keeper."  -Danette Martin

baked stuffed fish
3 to 4 pounds shad, rock, or other large fresh fish (frozen fillets of perch, cod, or haddock also work)
2 teaspoons salt
2 medium-sized onions or leeks
6 medium-sized potatoes (carrot chunks make a nice addition to the potatoes)
4 or 5 strips bacon, uncooked
1 cup hot water (only 1/2 cup hot water, if using frozen fish fillets)
Clean fish and leave whole.  Rub 1 teaspoon salt on the inside and outside of fish, and place in roasting pan.  Cut onion and potatoes into rather thick slices and lay these around the edge and inside of the fish. Sprinkle the vegetables with remaining salt.  Lay bacon strips on top of fish.  Add hot water, cover and bake at 375 F for approximately 1 1/4 hours.
Yield: 6 to 8 servings.