Grease a large shallow roasting pan (17" x 11 1/2" x 2") and line it with greased foil.
Wash fish and wipe dry; place it in the pan.
In a medium size mixing bowl, beat the eggs just enough to combine yolks and white; add the remaining ingredients.
With a fork, mix lightly but thoroughly. If stuffing seems dry, sprinkle with 1 or 2 Tbsp. hot water and mix.
Stuff the fish with the mixture and close opening with skewers.
And if desired, lace with strings or loosely sew up the opening with darning needle and heavy white thread.
Melt a little extra butter and add a little extra liquid seasoning to it; brush mixture over top of the fish.
Bake in a preheated oven, 500 °F for 10 minutes.
Lower down temperature to 400 °F and continue baking about 40 minutes until top is browned and fish flakes easily when tested with fork.