Directions

1. Combine celery, apple, garlic and onion powders, oregano and black pepper.
2. Place about 1 tablespoon (15 mL) of mixture in the centre of each fillet; reserve remaining celery mixture. Roll up from narrow end; fasten with toothpicks. Place fish rolls in a skillet. Add orange juice. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
3. Add reserved celery mixture. Simmer, uncovered, 5 minutes longer. Remove fish to serving platter; cover to keep warm.
4. Combine cornstarch and water. Stir into skillet. Cook and stir until thickened, about 2 minutes. Spoon sauce over fish. Serve with steamed rice and garnish with halved orange slices and celery leaves, if desired.