Ingredients
4 flounder fillets (about 1 pound)
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped fresh parsley
2 tablespoons butter, melted
2 tablespoons lemon juice
1/4 pound fresh mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup whipping cream
1/4 cup milk
1 tablespoon Dijon mustard
2 tablespoons Parmesan cheese
1 tablespoon fine dry breadcrumbs
1/4 teaspoon paprika
Preparation
Arrange fillets in a lightly greased 12-x 8- x 2-inch baking dish. Sprinkle with salt, pepper, and parsley, set aside. Combine butter and lemon juice in a skillet; add mushrooms, and saute 2 to 3 minutes. Add flour, stirring until smooth. Gradually add whipping cream and milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in mustard; spread sauce over fillets. Sprinkle with cheese, breadcrumbs, and paprika. Bake at 350° for 25 to 30 minutes or until fish flakes easily when tested with a fork.
