Flounder Ambassador

• 4 flounder fillets (about 1 pound)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup chopped fresh parsley
• 2 tablespoons butter, melted
• 2 tablespoons lemon juice
• 1/4 pound fresh mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1/2 cup whipping cream
• 1/4 cup milk
• 1 tablespoon Dijon mustard
• 2 tablespoons Parmesan cheese
• 1 tablespoon fine dry breadcrumbs
• 1/4 teaspoon paprika

1. Arrange fillets in a lightly greased 12-x 8- x 2-inch baking dish.
2. Sprinkle with salt, pepper, and parsley, set aside.
3. Combine butter and lemon juice in a skillet; add mushrooms, and saute 2 to 3 minutes.
4. Add flour, stirring until smooth.
5. Gradually add whipping cream and milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
6. Stir in mustard; spread sauce over fillets.
7. Sprinkle with cheese, breadcrumbs, and paprika.
8. Bake at 350Au0b0 for 25 to 30 minutes or until fish flakes easily when tested with a fork.

flounder, salt, pepper, parsley, butter, lemon juice, mushrooms, flour, whipping cream, milk, mustard, parmesan cheese, breadcrumbs, paprika

Taken from www.epicurious.com/recipes/member/views/flounder-ambassador-50090040 (may not work)