Ingredients
1/3 c. chopped onion
1/3 c. chopped celery
6 Tbsp. margarine
6 slices bread
8 fillets fish (2 lb.)
salt and pepper
tomato sauce made from Cup-a-Soup
8 slices lemon
Method
Sources
📖
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
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Wash and drain fish. Salt and pepper lightly. Divide filling evenly for the 8 fillets. Spread filling on each piece and roll from narrow end. If necessary, hold together with toothpicks. Place fish in greased shallow baking pan. Cover with tomato sauce. Cut lemon slices very thin. Place one on top of each fillet. Bake at 450° for about 12 to 15 minutes or unti fish is flaky to touch. Do not overcook!