INGREDIENTS
4 cups cooked rice
1/2 cup slivered almonds
1 tsp. lemon pepper
6 thick slices roma tomatoes
6 tsp. grated Parmesan cheese
6 flounder fillets
3 TBSP butter
3 TBSP flour
2 1/2 cups milk
2 TBSP finely minced parsley
1/4 tsp. salt
1/4 tsp. white pepper
DIRECTIONS
Preheat oven to 350-degrees.
Mix rice, almonds and lemon pepper.
Spread in bottom of a buttered casserole dish.
Lay a slice of tomato topped with 1 tsp. of Parmesan on bottom half of each fillet; fold top over.
Place folded fillets in casserole, slightly overlapping.
Melt butter in a deep skillet or saucepan.
Add flour; stir, gradually whisking in the milk, stirring until thickened.
Add parsley and seasonings; pour over casserole.
Bake for 25 minutes.
Serves 6.
