2 tsp. butter
1 garlic clove, minced
1/4 c. diced celery
1/4 c. minced red pepper
Dash of thyme
1 tbsp. plus 1 tsp. grated Parmesan cheese
1/2 c. diced onions
1/4 c. diced carrots
1 c. sliced mushrooms
Dash of pepper
4 flounder fillets (5 oz.)
1 tbsp. plus 1 tsp. mayonnaise
1/2 tsp. spicy mustard

Heat butter in non-stick skillet to hot and bubbly and saute onion and garlic briefly. Add celery, carrots and red pepper and cook over medium low heat, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and spices.

Stir to combine and increase heat to medium high until all moisture has evaporated. Spoon equal amounts of mixture onto each fillet. Roll and place seam side down in shallow casserole. Preheat oven to 400 degrees.

In small bowl, combine cheese, mayonnaise and mustard. Spread mixture over fish and bake for 20 minutes.