Stuffed Flounder

SUBMITTED BY: Cecil Nickerson

"What's more New England than fish? I've grown up eating lots of fish, and this is one of my favorite recipes. I like to prepare this ahead of time when I'm expecting company. When my guests arrive, I just pop it in the oven and it's ready in 30 minutes."

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PREP TIME	25 Min
COOK TIME	25 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/2 cup butter or margarine, divided
1 medium tomato, chopped
1/2 cup finely chopped celery
1/4 cup minced fresh parsley
2 1/2 cups soft bread crumbs
2 ounces crumbled blue cheese
1 egg, lightly beaten
1/2 teaspoon salt
6 (4 ounce) flounder or sole fillets
1 tablespoon lemon juice

DIRECTIONS

In a skillet, melt 1/4 cup of butter; add tomato, celery and parsley. Cook over low heat until vegetables are tender and juices evaporate, about 10 minutes. Remove from the heat; stir in the bread crumbs, blue cheese, egg and salt. Spread over fillets; roll up and secure with toothpicks. Place in a greased 11-in. x 1-in. x 2-in. baking dish. Melt remaining butter; add lemon juice. Pour over fillets. Cover and bake at 350 degrees F for 25-30 minutes or until fish flakes easily with a fork. Remove toothpicks before serving.