Baked Flounder and Stuffing
4 ounces French bread, diced (about 4 cups)
1 cup sliced green onions
1 cup sliced celery
3 Tbsp margarine
½ tsp dried marjoram leaves, crushed
¼ tsp dried thyme leaves, crushed
¼ tsp salt
1/8 tsp pepper
2 cups sliced mushrooms
1 pound thin flounder fillets
1 Tbsp lemon juice
1 Tbsp chopped parsley
Preheat oven to 375º. Place bread evenly in a shallow 1½-quart baking dish. Bake for 15 minutes or until top layer is lightly browned; set aside. Meanwhile, in a 3-quart saucepan over medium heat, saute green onions and celery in margarine for 10 minutes or until celery is crisp-tender. Stir in marjoram, thyme, salt, and pepper. Stir in mushrooms and bread until well mixed. Pat evenly in bottom of the baking dish.
Place fillets on stuffing, covering as much of the stuffing as possible. Sprinkle with lemon juice and paprika. Top with parsley. Cover with foil. Bake for 35 minutes or until fish is opaque.