1/3 c. butter
1/3 c. chopped celery
2 tbsp. chopped onion
1 c. herb seasoned stuffing mix
1 tbsp. lemon juice
1 tsp. grated lemon peel
1/4 tsp. salt and 1/4 tsp. pepper
1 lb. (8 fillets) of sole or other fish fillets
1/3 c. butter
1/2 tsp. dill weed

In sauce pan melt butter (1/3 cup). Add celery and onion and saute. Stir in stuffing, parsley, lemon juice and peel. Add salt and pepper. Set aside. Place 4 fillets (upside down) in ungreased baking pan. Top each fillet with 1/4 cup stuffing and top with a fillet (right side up). Melt 1/2 cup butter, stir in dill weed. Pour over fillets. Bake near center of 350 degree oven 20 to 30 minutes. Spoon sauce over fillets and return to oven for 5 minutes.