Any fresh-water fish may be used in this recipe. For a casserole dish, cut the fillets into serving pieced before cooking. To vary the dish, use equal quantities of tomato juice and sour cream.

2 1/2 to 3 pounds fish
1 medium onion, chopped
1 medium carrot, diced
1 stalk celery, diced
1 cup sour cream

Sprinkle the fillets with salt and pepper and let them stand a short while.

Place them in a baking pan and add the vegetables. Pour the cream over the fish. Cover and bake in hot oven (450 degrees F.), allowing 10 minutes per inch of thickness.

Remove the fish to a hot platter. Strain the sauce and pour over the fish. If desired, the vegetables may be retained in the sauce.