- 1 box frozen flounder fillets
- 1/2 stick oleo
- 1 medium onion, chopped
- 1 stick celery, chopped
- 1 teaspoon
- Worcestershire sauce
- Salt and pepper to taste
- 1/4 cup pecans
- 6 slices bread, wet and squeeze out water
- 1/4 cup lemon juice
Melt oleo in fry pan. Simmer onions and celery until tender. Add softened bread, pecans, Worcestershire sauce and lemon juice.
Top each fillet with dressing. Bake at 425 degrees about 20 minutes. Serve with sauce made of 1 can of cream of celery soup heated with 2 Tablespoons lemon juice and 1 chopped hard boiled egg added.