2 lbs fillet of sole or haddock
1/2 cup chopped celery
1/4 cup chopped onion
1 tbsp margarine
2 1/2 oz box plain croutons
1/4 cup prepared yellow mustard
2 egg whites, slightly beaten
1/2 tsp dill weed or dill seed
Dill Sauce (recipe follows)
Grease a 5-cup heart shaped baking pan or an 8-inch square pan with margarine, arrange layers of fish fillets in baking pan. Cook celery and onion in margarine until tender. Stir in croutons, mustard, egg whites and dill weed. Spread evenly over top of fish. Bake at 350ºF (175ºC) for 30 to 35 minutes or until fish flakes easily when pierced with a fork. Turn out onto platter. Sprinkle with paprika. Serve with dill sauce.
In a small saucepan, melt 2 tbsp margarine. Blend in 2 tbsp fluor; stir in 1 1/3 cups skim milk, 1 tbsp mustard, 1/2 tsp salt and 1/2 tsp dill weed or dill seed. Heat to boiling, stirring constantly.