Directions

1. 1. Measure crumbs into a bowl. Heat butter in a skillet; add celery and onion.
2. 2. Cook slowly until onion is transparent, stirring occasionally.
3. 3. Add to crumbs with a mixture of lemon juice, parsley, rosemary, salt and pepper.
4. 4. Add hot water and mix thoroughly.
5. 5. Rinse body cavity of fish with cold water, drain, and pat dry with absorbent paper.
6. 6. Place in shallow baking pan lined with aluminum foil or parchment paper.
7. 7. Brush surface with oil or cover with thin slices of salt pork or bacon.
8. 8. Place stuffing between two fish fillets, season, brush with oil and bake.
9. 9. Or spread stuffing on fillets and roll up.
10. 10. Bake at 350°F 45 to 50 minutes or until fish flakes easily