4 (2 1/2 oz.) flounder fillets
Vegetable cooking spray
1/2 c. finely chopped onion
1 clove garlic, minced
1/4 c. finely chopped celery
1/4 c. finely chopped carrot
1/4 c. minced sweet red pepper
1/8 tsp. ground thyme
2 tbsp. chopped fresh parsley, divided
1 tbsp. grated Parmesan cheese
1 tbsp. mayonnaise
1/2 tsp. Dijon mustard
1 tbsp. lemon juice

1. Rinse fillets thoroughly in cold water. Pay dry. Set aside.

2. Coat medium skillet with cooking spray; place over medium heat until hot. Add onions 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 all moisture has evaporated. Stir in 1 tablespoon parsley.

3. Spoon an equal amount of mixture in center of each fillet; roll up lengthwise and secure with a wooden pick. Place rolls, seam down, in a shallow casserole dish coated with cooking spray.