Baked Flounder Supreme
(Good Housekeeping One Dish Dinners, 1972)
6 large flounder fillets, about 2 lbs
seasoned salt
1 medium tomato, cut into 6 slices
6 slices natural Swiss cheese
2 tablespoons butter or margarine
1 3-or 4 oz. can slices mushrooms, drained (reserve liquid)
2 small onions, sliced
1 1/2 tablespoons all purpose flour
chopped parsley
1 cup light cream
6 tablespoons sherry
2 cups packaged pre-cooked rice
About 40 minutes before dinner:
Sprinkle fillets lightly on both sides with seasoned salt, then roll each up. Arrange rolls, seam side down in 13" x 9" baking dish, alternate with tomato slices and cheese slices folded in half.
Preheat oven to 400 degrees.
In large skillet, in butter, saute mushrooms and onions until golden. Stir in flour, 1 1/2 tsp. seasoned salt, and 1/4 cup parsley. Stir in cream, mushroom liquid plus water to make 1/2 cup, and sherry. Bring to boiling, pour over fish. Bake 20 minutes or until easily flaked with fork.
Meanwhile, prepare rice as label directs. Stir in 1/2 cup parsley. When fish is done, spoon rice along its sides.
Serves 6.
