2 lbs dolphin (or snapper) fillets
1 cup celery, chopped
2 tomatoes, peeled & chopped
1 onion, chopped
Juice of 2 lemons
Salt
Pepper
1 "Brown in Bag"
Rinse fish and pat dry. Salt and
pepper fish and sprinkle with juice from one lemon. Place vegetables
in bag. Add salt and pepper, squeeze juice of other lemon over vegetables.
Place fish on top. Seal bag and puncture. Bake at 350 degrees for 1
hour. Serve over rice.
