Baked Stuffed Scrod

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

Preheat oven to 350 F.

Crush crackers. Set aside.

Arrange Scrod in single layer in baking dish.

In frying pan, melt margarine over low heat, add all other ingredients. Saute about 20 minutes or until vegetables are tender. Pour mixture over cracker crumbs, stirring until all is well mixed.

Spoon cracker mix over Scrod. Bake until fish is tender (about 30 minutes).

Serves 3-4

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