Baked Trout with Lemon Rice Stuffing Recipe

1 5-pound fish (trout, red snapper, cod, whitefish, bass or pike)
Salt and ground black pepper
2 cups cooked rice
1/3 cup slivered almonds
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
1/2 teaspoon dried basil leaves
Butter or margarine

Wash fish and season with salt and pepper. Combine rice, nuts, parsley, lemon peel, basil, 1/2 teaspoon salt and dash of pepper; mix well. Stuff prepared fish. Sew or close cavity with small skewers and lace with twine. Place fish on foil; brush with butter or margarine. Bake at 400 degrees 45 minutes.