STUFFED FISH FILLETS

3/4 cup finely cut celery
3 tablespoons finely chopped onion
6 tablespoons cooking fat or oil
3 cups fresh bread cubes
3/4 teaspoon salt
ground black pepper (to taste)
2 tablespoons chopped parsley
1 teaspoon thyme or other savory seasoning
1 pound small fish fillets
fine dry crumbs
2 tablespoons fat

Cook celery and onion in fat or oil for a few minutes.

Add bread cubes and seasonings, and mix well. Place stuffing on skin side of salted individual fillets. Roll and fasten with toothpicks.

Roll the stuffed fillets in fine crumbs and brown in fat in a fry pan. Cover and cook over low heat until, tender - about 10 minutes.

VARIATION:

BAKED STUFFED FISH FILLETS
Lay one fillet in greased baking dish; brush with melted fat or with oil, sprinkle with lemon juice, and cover with stuffing. Place second fillet on stuffing, sprinkle with crumbs, dot with fat, and bake uncovered at 350 degrees F (moderate oven) about 35 minutes. Baste occasionally with melted fat.

Makes about 4 servings
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1955