4 tbsp. butter
1/3 c. chopped onion
1 ripe tomato, chopped
2 tbsp. grated Parmesan cheese
1 tsp. dry dill weed or basil
1 tbsp. chopped parsley
2 lb. flounder or sole fillets

Melt butter in small skillet and add onion and tomato. Cook 1 minute and remove from heat. Add cheese, dill and parsley and set aside.

Rinse fish fillets in lemon water and pat dry with paper towels. Cover half of each fillet with butter-cheese mixture and fold over other half. Place fillets in greased baking dish. Top each one with a dot of butter and paprika for browning, if desired. Bake at 350 degrees for 14-18 minutes. Serves 4.