Roll with aromatic filling

Remove the skin from the fillet and cut it into strips.

Salt and pepper on both sides.

Sauté chopped onion and celery in oil until softened.

Place a small amount of filling on the wide edge of each strip, roll it up, and secure it.

Place the roll on a greased pan or baking sheet, brush with a mixture (melted butter with 2 tablespoons of lemon juice), and bake.

Decorate with bread crumbs.