Cod With Fennel Stuffing

• 1 cup plain yogurt
• 2-1/4 cups finely chopped fennel fronds, divided
• 1 teaspoon lemon juice
• 1 teaspoon minced chives
• 1/8 teaspoon salt, optional
• 1/8 teaspoon pepper
• 2 celery ribs, chopped
• 1/4 cup chopped onion
• 2 to 4 tablespoons canola oil
• 4 cups stuffing croutons
• 1 cup chicken broth
• 2 large eggs, beaten
• 4 cod or flounder fillets (1-1/2 pounds)
• 1 medium lemon, sliced

1. For sauce, combine the yogurt, 1/4 cup of fennel, lemon juice, chives, salt if desired and pepper in a bowl. Cover and refrigerate for 2 hours or overnight.
2. In a small skillet, saute celery and onion in oil until tender. Remove from the heat. Stir in the croutons, broth, eggs and remaining fennel. Spoon about 1 cup stuffing mixture onto each fillet; roll fish around stuffing.
3. Transfer to a greased 2-qt. baking dish. Top each with a lemon slice. Bake, uncovered, at 350u0b0 for 30-35 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160u0b0. Serve with fennel sauce.

plain yogurt, fennel, lemon juice, chives, salt, pepper, celery, onion, canola oil, stuffing croutons, chicken broth, eggs, flounder, lemon

Taken from www.tasteofhome.com/recipes/cod-with-fennel-stuffing/ (may not work)