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  • 3 pounds of crappie fillets
  • 1 green pepper, chopped
  • 2 tablespoons of butter
  • 3 ribs of celery, chopped
  • Salt and pepper for taste
  • 1 6-ounce can of tomatoes
  • 1 onion, chopped
  • 2 to 3 lemon slices
  • 2 garlic buds, chopped
  • Saute celery, pepper, onion, parsley and garlic in butter.  Pour mixture over fish placed in a glass baking dish.  Season and add tomatoes.  Top with lemon slices.  Bake for 30 minutes at 330 degrees.  Recipe will serve 3 or 4 people.

    Submitted by:  Sheri Sturgis, New Jersey

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