Fish With Corn Bread Stuffing

• 1/4 c. chopped onion
• 1/2 c. celery, chopped
• 1/4 c. butter or margarine
• 2 c. cornbread stuffing mix
• 1/4 tsp. snipped parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. sage
• 1 egg, beaten
• 4 fish steaks (2 lb.; 1-inch thick)
• 1/2 tsp. salt (optional)
• 2 Tbsp. lemon juice

1. Cook and stir onion and celery in butter or margarine in 2-quart saucepan over medium heat until tender.
2. Remove from heat. Stir in cornbread stuffing mix, parsley, salt, pepper, sage and egg.
3. Place fish steaks in greased jelly roll pan, 15 1/2 x 1-inch.
4. Sprinkle with 1/2 teaspoon salt, 2 tablespoons of lemon juice and a bit of paprika.
5. Spoon stuffing around fish steaks. Cook, uncovered, in 350u0b0 oven until fish flakes easily with fork, 35 to 40 minutes.
6. Cut fish steaks into halves.

onion, celery, butter, stuffing mix, parsley, salt, pepper, sage, egg, fish, salt, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723287 (may not work)