Stuffed Flounder Fillets
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped onion||2 Tablespoon|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Herb seasoned stuffing mix||1 Cup (16 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Flounder fillets||1 Pound (4 Pieces)|
|Butter||3 Tablespoon, melted|
|Chopped fresh dill weed/0.25 teaspoon dried whole dill weed||3⁄4 Teaspoon|
|Dill weed||1 Teaspoon (Fresh)|
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 one-fourth of stuffing mixture on each.
Top with a fillet half.
Combine 3 tablespoons butter and 3/4 cup fresh dillweed, drizzle over stuffed fillets.
Sprinkle with paprika.
Place a lemon slice on each, bake at 350Â° for 25 to 30 minutes or until fish flakes easily when tested with a fork.
Garnish with fresh dillweed.