Weakfish Stuffed With Ham & Olives

---

2 Weakfish, whole, dressed, 2 pounds each (or 4 weakfish 1 pound each)
1/4 cup Butter or margarine, softened
1 cup Ham, finely chopped
1 cup Green onion, thinly sliced
1/2 cup Olives, green stuffed with pimiento, finely chopped
Flour
Salt, to taste
Pepper, freshly ground, to taste

Preheat oven to 425°F. Rinse fish thoroughly and clean as necessary. Pat dry with paper towels. Put a wide shallow baking pan in the oven to preheat. Make stuffing by combining softened butter, ham, green onions and olives. Mix well. Divide evenly between the fish and place the stuffing in the fish gut cavity. Coat the fish with flour and shake off the excess and place fish on wax paper or work surface near the stove. Remove baking pan from the oven and melt enough butter in the preheated pan to cover the bottom of the pan. Lay fish in the pan and turn once to coat both sides with butter. Bake for at least 20 minutes or more depending on the thickness and size of the weakfish used (estimate 10 minutes per inch of thickness plus an additional 5 minutes for the stuffing). When done fish should flake and be opaque all the way to the bone. Serve on a warm platter with olive or parsley garnish.