Stuffed Fish Fillets

• 1 large onion, finely chopped
• 5 1/2 Tbsp. butter
• 2 Tbsp. flour
• 1 c. clam broth
• salt and pepper to taste
• 4 small fish fillets of flounder
• 2 Tbsp. chopped fresh parsley
• 1/2 lb. cooked shrimp
• 4 Tbsp. white wine
• cooked spinach (unchopped)

1. Preheat oven to 350u0b0.
2. Saute onion in 3 tablespoons butter until tender; remove from pan.
3. Melt 2 tablespoons butter in pan. Add flour; blend well.
4. Slowly add broth; stir until smooth and thick.
5. Add onion; season and remove from heat.
6. Combine 3 tablespoons of sauce with shrimp and 3 tablespoons with parsley, reserving some shrimp and parsley for garnish.
7. Spread 2 fillets with shrimp sauce and 2 with parsley sauce.
8. Roll up fillets; place in buttered custard cups.
9. Add 1 tablespoon wine to each cup.
10. Bake for 20 minutes.
11. Place fillets on warm spinach.
12. Top with remaining sauces and garnish.

onion, butter, flour, clam broth, salt, flounder, parsley, shrimp, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=686810 (may not work)