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Monday, May 4, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Thomas Spencer
  • 1?4 cup chopped celery
  • 1?4 cup chopped onions
  • 1?2 cup plus 2 TBS butter or margarine, divided
  • 1?2 cup cracker crumbs
  • 1?4 tsp. pepper
  • 1?4 tsp. thyme
  • 1 tsp. lemon juice
  • 2 whiting fillets or other fish
  • Salt
  • Paprika
Sauté celery and onions in 2 TBS butter or margarine until tender.
Combine cracker crumbs, pepper and thyme. Add to vegetables. Add water to vegetables and crumb mixture enough so mixture can be squeezed together and keep its form.
Place vegetable crumb mixture over one fish fillet and cover with second fish fillet.
Melt 1?2 cup butter or margarine and mix lemon juice into it. Drizzle over fish fillet.
Sprinkle salt and paprika over fish.
Bake about 25 minutes at 350 degrees until light brown. Check while cooking and drizzle on more butter as needed.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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