2 tsp. butter
1/2 c. diced onion
1 garlic clove, minced
1/4 c. diced celery
1/4 c. diced carrots
1/4 c. red pepper
1 c. sliced mushrooms
2 tbsp. chopped parsley
4 flounder fillets
1 tbsp. plus 1 tsp. grated Parmesan and mayonnaise
1/2 tsp. Dijon mustard
1 tbsp. lemon juice
Dash of salt, pepper and thyme
Garnish with lemon slices and parsley

Heat butter; add onion, garlic and saute. Add celery, carrots, red pepper and cook over low heat for 5 minutes. Add mushrooms and seasonings. Increase heat, cook uncovered, lessen moisture. Stir in 1/2 of parsley. Spoon equal amounts of mixture onto each fillet. Roll and enclose and place in casserole. Preheat oven to 400 degrees. Combine cheese, mayonnaise, mustard and spread over fillets. Sprinkle with lemon juice. Bake for 20 minutes. Makes 4 servings.