Curried Fish

Easy and delicious. I always use tilapia, but the original recipe calls for red snapper, cod, haddock or flounder. I usually cut the recipe in half and leave out the celery.

A Taste of Home Cookbook

6 servings

1-1/2 lbs tilapia
2 medium onions, chopped
2 celery ribs, chopped
1 tbsp butter
1 tsp curry powder
3/4 tsp salt
1/4 c. milk

Preheat oven to 350 degrees F. Place fish in a greased 13-in. x 9-in. x 2-in. baking dish. In a skillet, saute onions and celery in butter until tender. Add curry powder and salt; mix well, Remove from the heat; stir in milk.
Spoon over fish. Bake, uncovered for 25 mins or until fish flakes easily with a fork.