Ingredients:
- 1 package herb bread stuffing, 7 ounces
- 1/4 cup butter
- 2 pounds fresh or frozen haddock fillets, bones and skin removed, or use orange roughy or cod
- 1 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon celery salt
- 1/4 teaspoon dillweed
- 2 tablespoons grated or finely minced onion
- paprika
Preparation:
Prepare stuffing with the butter as directed on package. Spread stuffing in a 13x9-inch baking dish. Cut fish into 6 serving-size portions; arrange on stuffing layer. Combine sour cream, salt, celery salt, and dillweed; spread on the haddock fillets. Bake at 350° for 1 hour. Sprinkle with paprika. Serves 6.
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