1/4 c. butter
1 c. chopped celery
1 sm. onion, chopped
1 tsp. dried parsley flakes
2 tsp. lemon juice
Stove Top stuffing for 2 servings
2 lbs. fish fillets, cut into serving pieces
1 can condensed cream of mushroom or cream of celery soup
1 tbsp. chopped pimento
2 tbsp. sliced ripe olives
2 tbsp. dry sherry or white wine

Microwave on medium the butter, celery, onion, in uncovered glass mixing bowl 4 to 5 minutes or until vegetables are partially cooked. Stir in parsley, lemon juice. Arrange half of fillets in glass baking dish over vegetable mixture. Spoon stuffing mixture onto each fillet. Top with remaining fillets. Cover with waxed paper. Microwave on high 8 to 9 minutes. Let stand covered for 3 minutes.

Microwave remaining ingredients in uncovered 2 cup glass measure 3 t o 4 minutes or until heated through. Spoon over fillets.