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BAKED STUFFED SCROD 
1 lb. scrod
20 Ritz crackers, crushed
1/2 c. butter
1/2 c. chopped onion
1 lg. clove garlic
1/4 c. chopped celery
1/4 tsp. celery salt
1 tsp. chopped parsley
1/2 tsp. Italian seasoning
1/4 tsp. lemon juice

Preheat oven to 350 degrees.

Crush crackers. Set aside.

Arrange scrod in single layer in baking dish.

In frying pan, melt butter over low heat, add all other ingredients. Saute about 20 minutes or until vegetables are tender. Pour mixture over cracker crumbs, stirring until all is well mixed.

Spoon cracker mix over scrod. Bake until fish is tender (about 30 minutes). Serves 3-4.

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