1/2 c. butter, preferable unsalted
1 c. minced onions
1/2 c. minced pimientos (optional)
2 tbsp. minced parsley
1 c. fresh bread crumbs
3/4 c. finely shredded carrot
1 egg, slightly beaten
1/2 c. water
1/4 c. grated Parmesan cheese
1 tsp. celery seed
4 lg. (or 8 sm.) flounder fillets (about 1 1/2 lb.)

Lemon slices and parsley sprigs for garnish (optional).

In large skillet melt butter, remove and reserve 1 tablespoon. In skillet saute onions, pimientos and parsley 3 minutes. Remove from heat. Add crumbs, carrot, egg, water, and cheese and celery seed; mix well. Spread carrot mixture on fillets, roll up and place seam side down in shallow baking dish. Brush with reserved 1 tablespoon butter.

Bake fish rolls in preheated 350 degree oven for 25 to 35 minutes (depending on size and thickness of fillets) or until fish flakes easily with fork. Remove to serving platter. Garnish with lemon and parsley. Makes 4 servings.