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Stuffed Sole

3/4 c. butter
1 med. onion, chopped
1-2 stalks celery, chopped
1 c. Pepperidge Farm herb stuffing mix
2 tbsp. chopped fresh parsley
1 tbsp. lemon juice
1 tsp. grated lemon peel (optional)
1/2 tsp. dill weed
Salt and pepper (to taste)
Paprika (garnish)
1 lb. sole fillets (4 med.) or other white fish


Preheat oven to 350 degrees. In skillet; melt 1/2 cup butter. Add celery and onion. Saute until tender. Add stuffing mix, parsley, lemon juice, peel, salt and pepper; set aside. Cut each fillet to make 8 (3x4 inch) pieces (or simply fold each fillet in half). Place each fillet in lightly greased 9 inch baking pan. Top each with 1/4 stuffing mixture. Top with remaining fillets (or fold top half of fillet over). Melt remaining 1/4 cup butter and stir in dill weed. Pour dill butter over fillets. Sprinkle paprika for color. Bake 350 degrees 20-30 minutes until fish flakes with fork. Spoon liquid from pan over fillets. Return to oven 5 minutes. Serve with rice pilaf and salad.


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