2 pounds fish fillets
3 tablespoons lemon juice
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 medium carrots, coarsely shredded
1 large stalk celery, minced
1 medium onion, chopped
5 slices bread (crusts removed), cubed
1/2 cup butter or margarine, melted
1/2 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
3 tablespoons dry bread crumbs
2 tablespoons snipped parsley
1/2 teaspoon paprika

If fish fillets are large, cut into serving pieces. Arrange fish in ungreased 12 x 7 1/2-inch baking dish or an 8-inch square baking dish. Sprinkle with lemon juice, 1 1/2 teaspoons salt and the pepper. Mix carrots, celery, onion, bread cubes, butter, 1/2 teaspoon salt, sage and thyme. Spread evenly over fish. Mix bread crumbs, parsley and paprika; sprinkle over vegetables. Cover and bake at 350 degrees F until fish flakes easily with fork, about 35 minutes.

Yields 6 servings.