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3/4 lb. sole fillets
1 tsp. butter
6 oz. shrimp or crab
1/4 c. finely chopped celery
1 tbsp. dry bread crumbs
1 tbsp. grated Parmesan cheese

Rinse fillets with cold water, pat dry, set
aside. Place butter, with a little white wine,
in a glass bowl. Cook on high 30 seconds
or until butter is melted. Stir in shrimp, celery,
bread crumbs, and cheese; mix well. Spread
evenly over fillets. Roll each fillet and place
seam side down in a ring along the outside
edge of a 9-inch round microwave proof baking
dish. Cover with wax paper and cook on high,
5 to 6 minutes.

Serve with Lemon-Dill Sauce.

1/2 c. butter
2 tbsp. flour
1 tsp. instant chicken bouillon crystals
1/2 tsp. dill
1/2 tsp. salt
1 c. chicken broth
2 tbsp. lemon juice

Place butter in a 2-cup glass bowl. Cook on high for 90 seconds. Blend in flour, bouillon, dill, and salt. Briskly stir in broth and mix well. Cook on high 2 to 3 minutes or until mixture boils and thickens, stirring twice during cooking time. Stir in lemon juice. Serve over fillets.