3/4 lb. sole fillets
1 tsp. butter
6 oz. shrimp or crab
1/4 c. finely chopped celery
1 tbsp. dry bread crumbs
1 tbsp. grated Parmesan cheese

Rinse fillets with cold water, pat dry, set aside. Place butter, with a little white wine, in a glass bowl. Cook on high 30 seconds or until butter is melted. Stir in shrimp, celery, bread crumbs, and cheese; mix well. Spread evenly over fillets.

Roll each fillet and place seam side down in a ring along the outside edge of a 9-inch round microwave proof baking dish. Cover with wax paper and cook on high, 5 to 6 minutes. Serve with Lemon-Dill Sauce.

LEMON-DILL SAUCE:

1/2 c. butter
2 tbsp. flour
1 tsp. instant chicken bouillon crystals
1/2 tsp. dill
1/2 tsp. salt
1 c. chicken broth
2 tbsp. lemon juice

Place butter in a 2-cup glass bowl. Cook on high for 90 seconds. Blend in flour, bouillon, dill, and salt. Briskly stir in broth and mix well. Cook on high 2 to 3 minutes or until mixture boils and thickens, stirring twice during cooking time. Stir in lemon juice. Serve over fillets.