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Stuffed Flounder Amandine

2 (16 oz.) cans sliced mushrooms, drained
1/2 cup dry white wine
2 Tbsp. snipped parsley
1/2 tsp. dried basil
1/8 tsp. garlic powder
4 (5 oz.) fresh or thawed Flounder or Sole Fillets
1/2 cup oleo
2 Tbsp. dry white wine
2 Tbsp. lemon juice
1 cup sliced almonds, toasted

Preheat oven to 400 degrees F. In medium pan, mix mushrooms, 1/2 cup wine, parsley, basil and garlic powder. Cook over medium heat until most of wine has evaporated, stirring occasionally. Spread 1/3 cup mushroom mixture over each fillet. Roll up and tie with string. Place in 11 x 7 inch baking dish. In small pan, melt oleo. Stir in 2 tablespoons wine and lemon juice. Pour over rolled Fillets. Bake 20 minutes or only until fish barely flakes with a fork. Remove string. Top with toasted almonds.

4 servings

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