2 fillet halves

Sprinkle both sides with salt and pepper. Place on greased foil paper in shallow pan. Make stuffing. Saute in butter 1/2 cup celery and 1/2 cup chopped onion. Cook until tender. Not brown. Add 1 beaten egg, 1 tablespoon dry parsley, 1/4 teaspoon salt and pepper, 1 teaspoon thyme, 2 cups Pepperidge Farm bread stuffing and a little milk to moisten (or water).

Mix all together. Then stuff fish, fasten with toothpicks. Brush top of fish with melted butter or oil. Bake at 350 degrees for 45 minutes or until fish flakes with fork. When ready to serve heat together 1 tablespoon butter and 1 tablespoons lemon juice and pour over fish. If you like when you are baking fish, you can put stripes of bacon over fish.