6 fillet (1 1/2 inch sole or flounder)
1/4 c. chopped onion
1 tbsp. butter
1/2 c. salad dressing
1 (10 1/2 oz.) can cream of mushroom soup
1 tsp. salt
1/4 tsp. pepper
1/4 c. diced pimento
3 c. hot cooked rice

Roll up fillets. Place with cut end down in a shallow casserole. Saute onion in butter until tender, but not brown. Blend in salad dressing and soup. Add salt and pepper. Cook until smooth, stirring constantly. Spoon over fish. Sprinkle with pimiento.

Bake at 350 degrees for 25 minutes or until fish flakes easily. To serve, spoon hot cooked rice on a heated platter. Place fish on top of rice. Spoon sauce over fish.