6 lg. flounder fillets, about 2 lbs.
Seasoned salt
1 med. tomato
6 slices natural Swiss cheese
1 (3-4 oz.) can sliced mushrooms
2 tbsp. butter
2 sm. onions, sliced
1 1/2 tbsp. regular all purpose flour
Snipped parsley
1 c. light cream
6 tbsp. sherry
2 c. pkg. precooked rice

About 45 minutes before serving, sprinkle flounder fillets lightly on both sides with seasoned salt, then roll in half crosswise. Now arrange flounder rolls, tomato slices, and cheese slices alternately down center of 13 x 9 x 2 inch baking dish. Start heating oven to 400 degrees.

Drain mushrooms, reserving liquid. In large skillet, in hot butter, saute mushrooms and onions until golden. Stir in flour, 1 1/2 teaspoons seasoned salt, and 1/4 cup snipped parsley; then add cream, mushroom liquid combined with enough water to measure 1/2 cup, and sherry, stirring until mixed. Bring to boil; pour over fish.

Bake 20 minutes, or until fillets are golden and easily flakes with fork, but still moist. Meanwhile, prepare rice as package label directs; then stir in 1/2 cup snipped parsley. When fish is done, spoon rice along its sides. Makes 6 servings.