Whitefish Fillets Supreme
|Whitefish fillets||1 Pound|
|Celery salt||1⁄8 Teaspoon|
|Chopped parsley||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Grated cheese||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
Cook whitefish for 5 minutes in boiling water to which vinegar has been added; drain.
Melt 2 tablespoonfuls shortening in saucepan.
Add flour, salt, pepper, paprika, celery salt, thyme and parsley; blend well.
Stir in milk gradually; cook, stirring, over low heat, until thickened.
Blend in cheese, stirring constantly, until melted.
Saute onions in remaining shortening in skillet until transparent.
Place onions in greased 6 x 10-inch baking dish; add whitefish.
Pour cheese sauce over fish; sprinkle with crumbs.
Bake at 425 degrees for 25 minutes or until fish flakes easily with a fork.