Rolled Fillet Of Sole Casserole

• 1/4 c. grated Parmesan cheese
• 1/2 tsp. coarsely ground black pepper
• 5 Tbsp. chopped parsley
• 6 sole or flounder fillets (about 6 oz. each)
• 1/2 tsp. salt
• 2 Tbsp. salad oil
• 3 Tbsp. all-purpose flour
• 1 c. chicken broth
• 1/2 (8 oz.) pkg. shredded pasteurized process cheese food (1 c.)
• 3 Tbsp. dry sherry
• paprika

1. About 45 minutes before serving, in small bowl, mix Parmesan cheese, pepper and 1/4 cup chopped parsley.
2. Sprinkle fillets with salt.
3. Pat parsley mixture on one side of each fillet.
4. Roll fillets, with parsley side in, jelly roll fashion.
5. Place fillets, seam side down, in shallow 2-quart casserole or 11 x 7-inch glass or ceramic baking dish.

parmesan cheese, ground black pepper, parsley, flounder, salt, salad oil, flour, chicken broth, shredded pasteurized process cheese food, sherry, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=531352 (may not work)