Yield: 1 Servings
|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|
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.
Posted to EAT-L Digest by Yolanda de Ortega <yillingw@...> on Sep 13, 1997