2 oz. butter
1 med. onion, chopped
4 oz. mushrooms, chopped
1 stick celery
4 oz. bread crumbs
4 oz. shelled shrimp
Grated rind & juice of 1 lg. lemon
1 tsp. dill
Salt & pepper
4 cod steaks, skinned
1 can cream of broccoli soup
4 oz. milk
2 tbsp. Parmesan cheese

Heat the butter in frying pan and gently fry onion, mushrooms and celery for 6 to 7 minutes. Stir in bread crumbs, shrimp, lemon rind, dill, salt and pepper and mix well. Place the cod steaks and spoon the stuffing into the cavity of each. Mix together the soup, milk and lemon juice.

Pour 1/2 of it around fish. Sprinkle with the Parmesan cheese and cook in preheated oven at 350 degrees for 25 minutes until fish is tender. Heat remaining sauce and serve separately with stuffed cod. Serves 4.