2 lbs. flounder/scrod fillets
1 (4 oz.) can mushroom pieces
3 tbsp. minced onion
1 (7 1/2 oz.) can crabmeat, drained and picked over
1/4 c. fine dry bread crumbs
1 tbsp. parsley flakes
1 tsp. salt
3 tbsp. flour
1/8 tsp. pepper
1 1/2 c. skim milk
1/4 c. dry white wine
2 oz. (1/2 c.) Swiss cheese, shredded
Paprika

Separate flounder filets. Cut into 8 pieces. Chop mushrooms finely; combine with onion, crabmeat, bread crumbs, parsley, 1/2 teaspoon salt and pepper. Spread over fillets; roll up. Place in shallow baking dish, seam side down. Tuck any remaining filling around the rolls.

Combine flour (not whole wheat), milk, wine and remaining 1/2 teaspoon salt in saucepan. Cook over moderate heat, stirring constantly until sauce thickens and bubbles. Add cheese; stir until melted. Pour over fish rolls. Sprinkle lightly with paprika.

Bake in hot oven (400 degrees) 30 minutes or until fish flakes easily with fork. Serves 8 - 189 calories each.