2 tbsp. olive or salad oil
2 tbsp. finely chopped onion
1/4 c. grated carrot
1/2 c. chopped pimento-stuffed olives
1 tbsp. dry bread crumbs
2 tbsp. water
2 lbs. filet of flounder
3 tbsp. dry sherry
1/4 c. lemon juice
1/2 tsp. seasoned salt
2 tbsp. butter
Sliced pimento-stuffed olives

Heat oil, add onion, carrot and chopped olives. Cook over low heat, stirring frequently until carrot is tender. Add bread crumbs and parsley, mix lightly. Spoon mix lightly. Spoon about one tablespoon stuffing on each fillet. Roll up filets and place close together in shallow baking dish. Add water and one tablespoon stuffing on each fillet. Roll up fillets and place close together in shallow baking dish. Add water and tablespoon sherry.

Cover with aluminum foil, bake at 350 degrees for 45 minutes or until fish flakes easily. Drain fish and reserve 2 tablespoons of liquid from fish. Keep fish warm while making sauce. Combine remaining sherry, lemon juice, seasoned salt and reserved fish stock in saucepan. Bring to a boil and simmer 5 minutes. Beat in butter and pour over fish. Garnish with sliced olives. Makes 4 to 6 servings.