Baked Perch Fillet


2 lbs. Perch fillet
2 - 12 oz. cans Italian Style Stewed Tomatoes
1 medium onion (diced)
½ cup chopped celery
1 clove garlic (chopped)


Place perch fillets in a glass-baking dish. Sauté onion, celery, and garlic. Add mixture to tomatoes then pour over the fish fillets. Bake in oven at 320 degrees for 15 minutes. Three minutes before removing fish from oven, add thin layer of shredded Parmesan cheese to the top of fish and tomatoes and return to the oven long enough for the cheese to brown.

Serves 4 to 6.