4 ribs celery, chopped fine
2 tsp. onion, minced
3 tbsp. butter
2 tbsp. dill
1/2 tsp. tarragon
1 c. sour cream
2 1/2 c. condensed mushroom soup
1 tsp. parsley
2 tsp. Dijon mustard
Salt and pepper to taste
1 lb. fresh flounder fillets

Preheat oven to 375 degrees. Saute celery and onion in butter until tender. Add remaining ingredients, except fish, and mix well. Pour into shallow 10 x 16 inch casserole. Lay the fish fillets in the sauce spooning some over fish. Bake for 20 to 25 minutes. Serves 6.