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Flounder Fillets With Mushrooms And Bread Stuffing
4 slices enriched white bread
1 garlic clove, cut
4 (6 oz.) pkg. sole or flounder fillets
Salt and pepper to taste
3/4 c. clam juice
1 med. tomato, chopped
2 c. mushrooms, sliced
2 tbsp. chopped fresh parsley
1/2 oz. diced onion
Rub garlic over bread slices on both sides. Soak bread in hot water. Squeeze out excess liquid. Wash fillets and wipe them dry with paper towels. Top with bread. Roll from the short end; secure with toothpicks. Sprinkle lightly with salt and pepper. Place in a baking dish. Add clam juice, tomato, mushrooms, parsley, and onion. Cover baking dish tightly. Bake in moderately hot 375 degree oven until fish is done, or flakes easily with fork, about 30 minutes. If sauce is thin, drain it off into small saucepan and heat until it is reduced. Season the sauce with salt and pepper, if desired. Pour over the fish. Makes 4 servings.