1/4 C. finely chopped Onion
1 Clove Garlic, minced
2 tsp. Lemon Zest
1/2 C. Chopped fresh Mushrooms
1/4 C. Shredded Carrot
1/2 C. Cooked Rice
1/2 C. Chopped Parsley
1 T. Lemon Juice
Salt and Pepper
4 flounder fillets (about 4oz. Each)
1/4 C. White Wine
1 tsp. Paprika

Heat pan that has been sprayed with nonstick cooking spray over medium high heat. Add onion, garlic, and lemon zest. Cook, stirring, about 30 seconds. Add mushrooms and carrot. Cook, stirring, about one minute, or until juice released from mushrooms are almost evaporated. Stir in breadcrumbs, 1/3 C. parsley, lemon juice, salt and pepper. Remove from heat. Preheat oven to 450 degrees. Lay fillet, skin side up, on work surface. Spread stuffing lengthwise on each fillet, dividing equally. Roll fillets up from one end to the other. Place seam side down in shallow baking dish. Pour wine over fish and sprinkle with paprika. Bake, basting with pan liquid occasionally, about 20 minutes, or until stuffing is heated through and fish is opaque. Garnish with remaining parsley.