1/4 cup vegetable oil
1 (4 ounce) package cream cheese, softened
1 1/4 cups chopped onion
1 cup chopped celery
1 teaspoon yogurt
1 cup chopped celery
1 (8 ounce) can cream-style corn
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 tablespoon paprika
1/2 teaspoon salt
1 (8 ounce) package fish filets
1 cup sliced mushrooms
1 teaspoon celery seed
1/2 teaspoon olive oil
1 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Boil the pepperfish fillets in water until they are almost opaque. Drain them, reserving oil in the pan.
In a medium bowl, mix the cream cheese, onion, celery and yogurt. Mix well and spread the mixture into the bottom of a large casserole dish.
Spread the cream cheese mixture over the prepared baking dish. Place the filets on top of cream cheese mixture, and layer with the vegetables. Sprinkle the cream cheese mixture over the fish filets. Sprinkle the mushrooms and stems on top of the celery, olive oil and paprika.
Bake in preheated oven for 40 minutes, or until fish flakes easily with a fork. Serve hot.
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