Stuffed Fillet Of Sole

2/3 c. butter
1/3 c. chopped celery
2 tbsp. chopped onion
1 c. herb seasoned stuffing mix
1 tbsp. chopped fresh parsley
1 tbsp. fresh lemon juice
1 tsp. grated lemon zest
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. sole fillets
1/2 tsp. dried dill

Preheat oven to 350 degrees. In a skillet, melt 1/3 cup of butter. Add celery and onion and saute' until tender. Stir in stuffing mix, parsley, lemon juice, zest, salt and pepper. Set aside. Arrange half of the fillets in the bottom of an ungreased 8 by 8 inch baking dish. Top with the stuffing mixture and place the remaining fillets over top. In a small saucepan, melt the remaining 1/3 cup butter. Stir in dill. Pour over the sole and bake for 20 to 30 minutes, or until the fish flakes. Baste the fillets with the pan juices and bake for 5 minutes longer. Serves 4.

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