Sauté chopped celery and onion in 1/4 cup oil in a large skillet until tender; remove from heat. Add toasted bread cubes, sour cream, lemon rind, lemon pulp, paprika, and 1/2 teaspoon salt, stirring well.
Sprinkle fish with remaining 1/2 teaspoon salt; stuff pockets of fish with lemon mixture, and place fish in a shallow baking pan. Brush surface of fish with remaining 1 tablespoon vegetable oil. Bake at 350° for 45 minutes or until fish flakes easily when tested with a fork. Transfer fish to a warm serving platter, and garnish with lemon twists. Serve immediately.
Oxmoor House Homestyle Recipes
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