BAKED FISH FILLETS IN LEMON CELERY SAUCE
2 (1 pound) packages frozen perch or flounder fillets, thawed
1 (10 2/4 ounce) can cream of celery soup, undiluted
1/4 cup butter or margarine, melted
3 tablespoons finely chopped green bell pepper
2 tablespoons lemon juice
Paprika
Arrange fillets in a lightly greased 12x8x2-inch baking dish.
Combine (undiluted) soup, butter, green pepper, and lemon juice; pour over fish. Sprinkle with paprika.
Bake, uncovered, at 350 degrees F about 20 minutes or until fish flakes easily with a fork. Place fish under broiler 2 to 3 minutes or until lightly browned.
Makes 6 to 8 servings
Source: Southern Living Magazine 1984 Annual Recipes
2 (1 pound) packages frozen perch or flounder fillets, thawed
1 (10 2/4 ounce) can cream of celery soup, undiluted
1/4 cup butter or margarine, melted
3 tablespoons finely chopped green bell pepper
2 tablespoons lemon juice
Paprika
Arrange fillets in a lightly greased 12x8x2-inch baking dish.
Combine (undiluted) soup, butter, green pepper, and lemon juice; pour over fish. Sprinkle with paprika.
Bake, uncovered, at 350 degrees F about 20 minutes or until fish flakes easily with a fork. Place fish under broiler 2 to 3 minutes or until lightly browned.
Makes 6 to 8 servings
Source: Southern Living Magazine 1984 Annual Recipes
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