In medium saucepan, melt 3 tablespoons butter. Sauté carrot, onions and celery. Remove from heat, add parsley, ¼ teaspoon salt and ¼ teaspoon pepper.
In large bowl, combine bread and 2 tablespoons melted butter. Add vegetables and mix well.
Spoon about ¼ cup of stuffing onto each fillet. Roll up fillet and place seam side down. Brush with remaining 1 ½ tablespoons of melted butter. Lightly salt and pepper. Place stuffed fillets on parchment lined baking sheet. Bake at 375 F until done, about 10 to 12 minutes.
Contributed by Joyce Taylor