Lemony-Stuffed Fish Fillets

• 2/3 c. butter
• 1/3 c. chopped celery
• 1 c. herb seasoned stuffing mix
• onion
• 1 Tbsp. lemon juice
• 1 Tbsp. chopped parsley
• 1 tsp. grated lemon peel
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. dill weed
• 1 lb. fish fillets (sole, perch, haddock)

1. Preheat oven to 350u0b0.
2. In 1 quart saucepan melt 1/3 cup butter over medium heat.
3. Add celery and onion.
4. Saute until tender. Stir in stuffing mix, parsley, lemon juice and peel, salt and pepper.
5. Set aside.
6. Cut each fillet to make 8 (3 x 4-inch) pieces.
7. Place 4 halves in ungreased baking dish.
8. Top each with 1/4 cup stuffing mixture, then remaining fillet halves.
9. Melt 1/3 cup butter.
10. Stir in dill weed.
11. Pour dill-butter over fillets. Bake 20 to 30 minutes or until fish flakes.

butter, celery, herb seasoned stuffing mix, onion, lemon juice, parsley, salt, pepper, dill weed, fish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751517 (may not work)