3 lbs. fish fillets
1 c. dry white wine
Lemon wedges
1 c. millet seed
3 tbsp. shallots, diced
1/4 c. slivered almonds
1/4 c. parsley, chopped
1/4 c. celery, chopped
1 tbsp. dill

Saute' shallots and celery in oil. Add 3 cups water and bring to boil. Add 1 cup millet seed, turn to low and simmer for 40 minutes. Add almonds and parsley. Mix and fluff. Place 1/2 of the fillet in an oiled, oven-proof dish. Layer with millet seed stuffing. Place the other half of the fillet over the stuffing. Pour wine over fish. Bake 30 minutes or until fish flakes easily with a fork at 350 degrees.