Baked Fillets or Fresh Haddock With Mushrooms and Tomatoes

Serves 6

Preheat oven to 375 degrees
Using a large saucepan, sauté about 5 minutes:
½ cup chopped onion
¼ cup chopped celery
½ cup chopped fresh mushrooms
in:
3 tablespoons butter
Stir into the sautéed vegetables:
2 cups soft bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
A pinch of dried tarragon
A pinch of dried rosemary
Arrange in a layer on a large shallow greased baking dish:
2 lb. haddock fillets
Sprinkle the fish with:
Lemon juice
And spread the dressing over it. Cover with:
3 or 4 skinned sliced tomatoes
Bake uncovered 35 to 40 minutes. Serve with:
Boiled potatoes