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1
Preheat the oven to 400F (200C).
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2
To make the crab stuffing, in a bowl, combine the crab, chives, dill, egg, bread, mustard, and capers and mix gently.
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3
Season lightly with salt and about 6 turns of pepper.
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4
Stuff the crab mixture into the fish cavity and cover the opening with the bacon sliceslike a bacon fenceto hold the stuffing in place.
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5
Tie with kitchen twine in 4 or 5 spots down the fish to hold everything in place.
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6
Sneak those bay leaves under the twine.
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7
Drizzle the oil over the fish, and season again lightly with salt and pepper.
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8
Bake for 35 to 40 minutes, or until a metal skewer inserted in the thickest part of the fish and then withdrawn is hot when you touch it to your chin.
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9
If you have an instant-read thermometer, thats about 140F (60C).
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10
Remove the fish from the oven, transfer it to a platter, and snip the twine.
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11
Using a serrated knife, slice the fish along the twine grooves.
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12
Bring the whole fish on the platter to the table and serve each piece of fish with a heaping spoonful of beans and clams on the side.
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13
In a large frying pan or saute pan, melt half of the butter over medium-high heat.
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14
Add the clams, beans, wine, garlic, chile, and smoked paprika.
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15
Cover and cook for about 5 minutes, or until the clams open.
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16
Lift the lid and peek occasionally to make sure the pan doesnt go dry.
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17
If it does, add a little water.
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18
Uncover and pick out and discard any clams that failed to open.
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19
Add the remaining butter, the almonds, and the green onion and toss to mix evenly and melt the butter.
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20
Season with salt and pepper and serve right away.
