Instructions: *You may use cod, perch, whitefish, catfish, black bass or crappie.

Wash and dry thawed fish fillets. Place into buttered, shallow baking dish. Sprinkle with salt. Saute celery and onions in butter for 2 minutes or until soft. Combine with crumbs, egg, parsley, salt and spices. Mix in 1/2 cup water or enough to moisten. Sprinkle crumb mixture evenly over fish. Bake at 350 for 30-35 minutes or until fish flakes when probed with fork.

Meanwhile, prepare Creamy Tomato Sauce. To serve, cut into squares and spoon sauce over top. Garnish with additional fresh parsley or chopped celery.

Creamy Tomato Sauce:
In medium saucepan, cook tomato in butter about 5 minutes over high heat.

Blend in the flour, mixing well. Add milk. Cook until thick and bubbly.

Add salt, basil and pepper.

Makes 2 cups.

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