and GF gave it her endorsement

I changed a stuffed flounder recipe into a speckled trout casserole though most any fish fillets would work.

8 speckled trout fillets
1 cup butter (or substitute. And I regarded the 1 cup as overkill)
˝ cup chopped celery
˝ cup chopped onion
3 cups of chicken flavored dry bread stuffing mix
1 (6 oz) can lump crab meat
1 (4 oz) can tiny (small) shrimp (reserve the liquid though I end up using it in the stuffing mix to get a good consistency)
˝ teaspoon Old Bay Seasoning
˝ teaspoon Cajun seasoning ( I used Tony’s)

Preheat oven to 300

Melt half the butter in a skillet and sauté the onions and celery until barely tender.

In a large mixing bowl, combine the stuffing mix, onions/celery and butter from the skillet, seasoning (Old Bay and Cajun), both the shrimp and the crab meat. Use the liquid from the shrimp to get a good consistency. You don’t want it soupy.

I used a 13x9x2 three quart Pyrex dish and rubbed the bottom and sides with Smart Balance, a butter substitute.

Line the bottom of the pan with the speckled trout filet's. Sprinkle lightly with Old Bay and Cajun
Top with the stuffing. I then drizzled the other ˝ cup of butter (or substitute) on top. Go light

Bake 20 minutes or until the fish flakes easily