sole fillets (5-6 large, 10-12 small)
4 tbs. butter, melted
salt and pepper

Stuffing:

4 tbs. butter
1 med. onion, finely chopped
2 stalks celery, finely chopped
1/2 lb. mushrooms, chopped
1 med. red or green bell pepper,
finely chopped
1 clove garlic, crushed
1 tbs. flour
1/2 cup white wine
1/2 cup cream or milk
12 oz. crabmeat or shrimp
(or 6 oz. crab and 6 oz. shrimp)
1/2 cup seasoned bread crumbs
2 tbs. fresh parsley, chopped
1 egg (slightly beaten)
1/4 cup Parmesan cheese, grated
paprika

Preheat oven to 375 degrees. Spray 13x9 baking dish with non-stick pan spray. Brush fillets with melted butter.

Stuffing:

Saute onion,celery, pepper, garlic and mushrooms in melted butter until tender. Blend in flour. Add wine and cream and stir until thick. Remove from heat.

Add remaining ingredients (except Paprika) and mix well. Stuff fillets with about 3 tablespoons of stuffing (for large fillets, place on one side and fold over; for small fillets, place on one fillet and top with another fillet), press edges together to seal.

Sprinkle with paprika and bake covered 25 minutes.

Serves 5-6.