4 (2 1/2 oz.) flounder fillets
Vegetable coating spray
1/2 c. onions, chopped fine
1/4 c. celery, chopped fine
1/4 c. carrots, chopped fine
1/8 tsp. ground thyme
2 tbsp. chopped fresh parsley, divided
1 tbsp. Parmesan cheese, grated
1 tbsp. mayonnaise
1/2 tsp. Dijon mustard
1 tbsp. lemon juice
1 clove garlic (optional)
1/4 c. sweet red pepper (optional)

Rinse fillets in cold water, pat dry with paper towel, set aside. Coat medium skillet with cooking spray. Place over medium heat until hot. Add onion and garlic, saute until tender. Add celery, carrots and pepper; cover and cook over medium low heat until hot. Add onion and garlic; saute until tender. Add celery, carrot, and pepper; cover and cook over medium low heat, stirring occasionally, 5 minutes, or until vegetables are tender. Stir in thyme and cook over medium high heat until moisture has evaporated. Stir in 1 tablespoon parsley. Spoon an equal amount of mixture in center of each fillet; roll up lengthwise, and secure with toothpick. Place rolls, seam side down, in a shallow casserole dish coated with cooking spray.

Combine cheese, mayonnaise substitute and mustard; spread mixture evenly over rolls and sprinkle with lemon juice. Bake at 400 degrees for 20 minutes or until fish is lightly browned and flakes easily when tested with a fork. Sprinkle remaining 1 tablespoon of parsley and serve. 4 servings.