Baked Fish Fillets

Ingredients:

2 pounds bass, crappie, catfash or trout fillets
1/2a tsp. salt;., tsp. pepper;., tsp. paprika Juice of
1 lemon
1′. butter or margarine
2 T. all-purpose flour
1/2 tsp. dry mustard
1 c. milk
1/2, lp. salt;., tsp. pepper
1/2 c. soft bread crumbs
2 T. butter or margari melted
1 T. minced parsley Lemon wedges and additional parsley ror garnish.

Instructions:

Arrange fillets in a lightly greased 13 X 9 X 2 inch bakjng dbh; sprinlJ with 1/2, teaspoon Jt. 1/2, teaspoon pepper, paprik and lemon juice. Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour and mustard, stirring until smooth. Cook I minute, stirring constantly. Gradually add milk; cook over medium beat, stirring constantly, until mixture is thickened and bubbly. Stir in ‘I. ateaspoon salt and 11. ateaspoon pepper. Pour over fillets. Combine bread crumbs and melted butter; sprinkle over fillets. Sprinkle with minced parsley. Bake. unco, ered. at 350° for 30 minutes or until fish flakes easily hen tested with forte Garnish with lemon wedges and additional parsley. Yields 6 sef ings. (Rub lemon juice on fish before cooking to enhance the! tla”or and help maintain a good color.) Baked Fish, in

Notes:

If you are lucky enough to have someone at your house who loves fishing, like my husband and l do. you already know the benefits of having fresh fish fillets on hand. If not,, come on up to our lake house, and we will prepare some for you. No dish tastes better than fish that you have caught and cleaned yourself.

Servings Yield:

Yields 6 sef