1/2 c. celery, sliced thinly
1/2 c. butter
1/2 c. sliced mushrooms
1/2 c. grated carrots
1/2 c. fine dry bread crumbs
1/2 c. finely chopped onion
1 egg, beaten
1 tbsp. lemon juice
1 1/2 tsp. parsley flakes, crushed
1/2 tsp. salt
1/8 tsp. pepper
1 lb. fresh or thawed sole fillets

Place celery and butter in 1 1/2-quart bowl. Microwave uncovered at 100% power for 1 minute or until butter melts. Add mushrooms, carrots, bread crumbs, onions, egg, lemon juice, parsley, salt and pepper. Stir until blended.

Place fish in 12x8x2 microwaveable dish or pan. Place half of the fillets in a single layer about 2 inches apart. Divide stuffing evenly and place on top of fillets. Top with second fillet. Cover with plastic wrap, turning one corner back.

Microwave at 100% power for 4-5 minutes or until fish flakes evenly. Let stand, covered, for 2-3 minutes.

If microwave does not have a carousel, rotate dish (pan) 1/2 turn after 2 minutes. Then finish cooking another 2-3 minutes or until done.