Lemony Stuffed Fillet of Sole

2 cups fresh whole wheat breadcrumbs
2 teaspoons oil
1/3 cup chopped celery
2 tablespoons chopped onion
2 tablespoons fresh dillweed
1 tablespoon chopped fresh parsley
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pound sole fillets
1/4 cup dry white wine

Preheat oven to 350ºF.

Spread breadcrumbs on a baking sheet and bake for about 6 minutes, stirring occasionally, until crisp. Transfer to a bowl and set aside.

In a small nonstick skillet, heat oil over medium heat.

Add celery and onion and saute 3 to 5 minutes or until softened.

Add to the breadcrumbs along with the parsley, lemon juice, lemon zest, salt, pepper, and 1 tablespoon of the dill weed. Mix well.

Arrange half of the sole fillets in a single layer in an ungreased 8x8 baking dish.

Sprinkle the breadcrumb mixture over the fillets, and place the remaining fillets on top.

Pour wine over all and cover the dish with foil.