1/3 c. chopped celery
2 tbsp. chopped onion
1/3 c. butter, melted
1 c. herb seasoned stuffing mix
1 tbsp. chopped fresh parsley
1 tsp. grated lemon rind
1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
4 flounder fillets (about 1 lb.)
3 tbsp. butter, melted
3/4 tsp. chopped fresh dillweed or 1/4 tsp. dried whole dillweed
Paprika
4 lemon slices
Fresh dillweed

Saute celery and onion in 1/3 cup melted butter in a medium size skillet until tender. Remove from heat; stir in stuffing mix, parsley, lemon rind, lemon juice, salt and pepper; set aside.

Cut each fillet in half. Arrange 4 halves in a lightly greased 9 inch square baking pan. Spoon 1/4 of stuffing mixture on each. Top with a fillet half.

Combine 3 tablespoons butter and dillweed; drizzle over stuffed fillets. Sprinkle with paprika. Place a lemon slice on each; bake at 350 degrees for 25- 30 minutes or until fish flakes easily when tested with a fork. Garnish with fresh dillweed. Yield 4 servings.