Ingredients:

1/2 cup onion, chopped
3 tsp butter or margarine, divided
6 flounder or sole fillets (4 to 6 oz; each)
18 asparagus spears
2 tsp flour
1 cup milk, skim or low-fat
1/2 cup sharp cheddar cheese, -shredded
1 tsp salt to taste, if desired
1/8 tsp freshly ground black pepper
1 tsp cayenne
1 tsp nutmeg

Methods:

Steam the asparagus until tender-crisp, about 5 minutes. Saute the onion until tender in 1 teaspoon of the butter in a non-stick skillet. Sprinkle the onion evenly over the fillets. Lay 3 asparagus spears crosswise on each fillet and roll the fillet around them.

Secure with skewers or toothpicks and arrange them in a single layer in a greased shallow baking dish.

Melt the remaining 2 teaspoons of butter in a small saucepan. Stir in the flour and cook the roux, stirring, for a minute. Gradually add the milk and continue cooking the sauce, stirring, until it begins to thicken. Stir in the cheese, salt, black pepper, and a dash or two of cayenne.

Pour the sauce over the fish rolls and sprinkle them with a little nutmeg.Bake the fish rolls in a preheated 350°F oven for about 20 minutes.

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Ingredients:

2 teaspoons vegetable oil
12 ounces flounder fillets or other white fish
Dash of salt
1/2 teaspoon lemon juice
1/4 small, fresh pineapple, pared and coarsely chopped
Dash of pepper

Methods:

Heat oil in medium skillet.Sprinkle both sides of fillets with salt and pepper.Add fillets to skillet and saute over medium heat about 3 minutes (less if fillets are very thin).Turn, sprinkle with lemon juice, and spread pineapple over fish. Cover skillet and cook another 3 to 5 minutes.

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Ingredients:

2 pounds flounder
1/2 cup mayonnaise
1/3 cup Parmesan cheese

Methods:

Mix mayonnaise and cheese. Fold fillets in half crosswise.Spread with mayonnaise-cheese mixture. Bake 15 minutes at 400 degrees F.

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Ingredients:

1 package frozen flounder fillets
1 grated onion
2 tablespoons butter or margarine
4 egg yolks
6 tablespoons light table cream
3 cups dry champagne
Parsley flakes

Methods:

Melt butter in large skillet. Cook fish, onions and 1/2 cup of the champagne until fish is lightly browned. Remove fish and onions from skillet and keep warm.

In separate bowl combine egg yolks and cream. Add to champagne in skillet. Stir over low heat. Add remaining 2 1/2 cups champagne. Sauce will thicken slightly. Pour over fish and onions. Sprinkle with parsley flakes to serve.

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Ingredients:

* 5 tablespoons butter
* 1/4 cup minced onion
* 1 package (10 oz) chopped spinach, thawed and squeezed dry
* 1/2 teaspoon dried leaf oregano
* 1 package (10 oz) chopped spinach, cooked, cooled, and squeezed dry
* 1/2 teaspoon dried leaf oregano
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 pounds flounder fillets
* 1/2 cup dry white wine
* 3 tablespoons flour
* 1/2 teaspoon dry mustard
* 1 cup milk
* fresh grated Parmesan cheese
* paprika

Methods:

Melt 2 tablespoons butter in skillet.Add onion and sauté until transparent.Stir in spinach, oregano, 1/4 teaspoon salt and 1/8 teaspoon pepper.Put about 1 1/2 tablespoons spinach mixture on each flounder fillet roll up.Put fish rolls in baking dish, seam side down. Add wine. Cover and bake 25 minutes at 350°. Drain and reserve 1/2 cup of the liquid.

Keep fish warm. Melt remaining 3 tablespoons of butter in a saucepan over medium-low heat add flour, salt, pepper and mustard.Add reserved liquid and milk.Stir until thick and bubbly.Pour over stuffed flounder rolls.Sprinkle with Parmesan and paprika just before serving.

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