Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter or margarine |
| 1 small | Onion; chopped |
| ½ cup | Bread crumbs |
| ½ cup | Chopped mushrooms |
| 2 pounds | Flounder or sole fillets |
| 1 can | Condensed cream of celery soup |
| ¼ cup | White wine |
| ½ cup | Shredded Swiss cheese |
| 2 tablespoons | Chopped parsley |
| ½ teaspoon | Paprika |
Combine butter, onion and mushrooms in 4-cup glass measure. Cook on HIGH for 3 minutes; mix in bread crumbs. Rinse and pat dry fillets.
Divide crumb mixture onto each fillet; roll fillets. Place seam side down in baking dish; set aside.
Heat soup; stir in cheese until melted. Stir in wine and pour over fish.
Cover with plastic wrap. Cook 9 to 10 minutes on HIGH. Sprinkle with parsley and paprika before serving.
Serves 6.
Posted to EAT-L Digest by Yolanda de Ortega <yillingw@...> on Sep 13, 1997