2 lb. cod fillets
3 tbsp. lemon juice
1 1/2 tsp. salt
1/8 tsp. pepper
2 carrots, coarsely shredded
1 large stalk celery, finely chopped
1 onion, chopped
5 slices bread, crusts removed and cubed
1/2 c. butter, melted
1/2 tsp. salt
1/2 tsp. ground sage
1/2 tsp. ground thyme
3 tbsp. dry bread crumbs
2 tbsp. snipped parsley
1/2 tsp. paprika

If fish fillets are large, cut into serving pieces. Arrange fish in ungreased oblong baking dish, 12 x 7 1/2 x 2-inches or square baking dish, 8 x 8 x 2-inches. Sprinkle with lemon juice, 1 1/2 teaspoons salt and the pepper. Mix carrots, celery, onion, bread cubes, butter, 1/2 teaspoon salt, sage and thyme. Spread evenly over fish. Mix bread crumbs, parsley and paprika; sprinkle over vegetables. Cover and cook in 350°F oven until fish flakes easily with fork.