Ingredients
1/4 cup butter4-1/2 teaspoons all-purpose flour1/2 cup chicken broth1/4 teaspoon dill weed1 to 3 teaspoons lemon juiceFILLETS:1 large egg, lightly beaten1 package (8 ounces) imitation crabmeat, flaked1/4 cup finely chopped celery3 tablespoons dry bread crumbs1 tablespoon grated Parmesan cheese1 teaspoon butter, melted2 sole or orange roughy fillets (6 ounces each)
Preparation
For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm.
In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. round microwave-safe dish. Cover with waxed paper.
Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with dill sauce.
