1/4 c. chopped onion
1 garlic clove, minced
1 c. sliced mushrooms
3/4 c. well-drained, cooked, chopped spinach
Dash salt
Dash pepper
2 flounder fillets (about 5 oz. each)
2 tsp. mayonnaise
1 tsp. Dijon style mustard
1 tbsp. lemon juice
1 tbsp. chopped fresh parsley

In 10 inch non-stick skillet combine onion and garlic; cover and cook until onion is soft. Add mushrooms and cook, stirring constantly, until all liquid has evaporated; add spinach, salt and pepper; stir to combine.

Preheat oven to 400 degrees. Spoon half of spinach mixture onto center of each fillet; roll fillets to enclose filling and place seam-side down in a shallow 1 quart casserole. In small cup combine mayonnaise and mustard; spread mixture evenly over fish rolls and sprinkle with lemon juice.

Bake until fish is lightly browned, 15-20 minutes. Serve sprinkled with parsley. Makes 2 servings.