Spanish Fillet

Given that I pretty much hate fish (and I live in New England, yes, I know), I probably won't be trying this one... but don't let me hold the rest of you back:

Spanish Fillet

Fillets of flounder, sole, turbot (or other white fish)

Toasted Almonds

Green Olives, chopped

1 large onion, chopped

2 stalks celery, chopped

butter

lemon juice

-Saute the onion and celery in butter.

-Add olives and almonds to mixture. Reserve some olives and almonds for topping.

-Roll or stuff the fish fillets with mixture.

-Top with additional almonds and olives.

-Bake at 350 degrees for 30-45 min.