Baked Stuffed Scrod

1 lb. Scrod
1/2 cup butter or margarine
1 large garlic clove
1/4 tsp. celery salt
1/4 tsp. Italian dressing
20 Ritz crackers, crushed
1/2 cup chopped onions
1/4 cup chopped celery
1 tsp. chopped parsley
1/4 tsp. lemon juice

Preheat oven to 350 F. Arrange Scrod in single layer in buttered baking dish. Melt butter over a low heat and add all ingredients, except lemon juice. Saute for about 20 minutes or until vegetables are tender.

Gradually pour mixture over cracker crumbs, stirring until all mixture is absorbed into crumbs. Spoon cracker mixture over Scrod. Sprinkle lemon juice on top and bake until fish is tender.

Baked Stuffed Scrod printer friendly version located here. (Just the recipe. Nothing else.)
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