Serves 4.

1 c. onion, finely chopped (1 med.)
1/4 c. celery, finely chopped
1 tbsp. plus 1 tsp. butter
1 1/2 c. bread crumbs
1/8 tsp. salt
1/2 tsp. poultry seasoning
1/8 tsp. black pepper
1 lb. fresh or frozen thawed fish (2 steaks or 1 block cut in half lengthwise)
2 tsp. lemon juice
1 tsp. melted butter (optional)

Saute the onion and celery in melted butter until the vegetables are limp and transparent. Add the bread crumbs and cook until lightly browned, then blend in the seasonings and remove the mixture from the heat.

Wipe the fish with a damp cloth, then sprinkle with lemon juice and salt and pepper to taste. Place half the fish in an oiled baking dish. Spread the stuffing mixture over the top. Top with the remaining fish steak. Brush with melted butter if desired. Bake in a preheated 350 degree oven for 30 to 40 minutes or until the fish flakes easily.

Each serving contains 4 to 6 grams of fat and 175 to 185 calories.