6 lg. flounder fillets (approximately 2 lbs.)
1/2 tsp. salt
6 slices tomato
12 (approximately 4x4) slices Gruyere or Swiss cheese

Sprinkle fillets with salt on both sides. Roll each up. Grease a 9x13 baking dish. Arrange ingredients as follows:

Row 1: Flounder, tomato slice, pair of cheeses

Row 2: Tomato slice, cheeses, flounder

Row 3: Cheeses, flounder, tomato slice

Repeat at Row 1. Continue until all ingredients are used up. (A diagonal pattern is formed.) Preheat oven to 400 degrees.

SAUCE:

1 (4 oz.) can sliced mushrooms
2 med. onions, sliced
2 tbsp. butter
1 1/2 tbsp. flour
1 1/2 tsp. salt
1/4 c. light cream
6 tbsp. sherry
1 1/2 c. uncooked rice

Drain mushrooms (reserve liquid). In 2-quart pan saute mushrooms and onions in butter until golden. Stir in flour, salt and parsley; add cream. Mix mushroom liquid with water to equal 1/2 cup and add to pan. Add sherry and stir until well mixed. Bring to a boil.

Pour over fillets. Bake 15-20 minutes or until fillets are flaky and moist. Cook rice and serve alongside fish.