Baked fish can be simple or fancy. A golden-browned, baked fish is notable for its simplicity. It can also be dressed up with a topping of sauce or vegetables. Fillets also can be rolled up, stuffed and baked. Or you can put stuffing on the flesh side of a fillet, then place another fillet on top, flesh side down. This creates boneless stuffed fish.
Place fish in greased baking dish. Brush with melted margarine. Sprinkle with salt and pepper.
In small saucepan, melt 3 tablespoons margarine. Add green onion and mushrooms and saute lightly. Add dill and mix well. Spoon over fish. Bake at 425 F until done, about 15 or 20 minutes. Serves 3 to 4.
Contributed by Joyce Taylor