1. |
Pre-heat oven to 400 °F (200 °C), spray baking dish with cooking spray like Pam and place flounder fillets in pan, set aside. |
2. |
In sauce pan, melt margarine spread (like Brummel & Brown) and sauté onions and mushrooms for about 3-5 minutes. |
3. |
Add shrimp and scallops (cut in small pieces), salt, pepper and paprika. Cook until onions are soft and seafood is done. |
4. |
In separate bowl, combine cream of mushroom soup, chicken stock and a dash of water - you just want to get it smooth, not runny. |
5. |
Add your "stuffing" mixture on top of the flounder. |
6. |
Pour the cream of mushroom mixture over the fish and add the cheddar cheese. |
7. |
Cover with aluminum foil and bake for 30 minutes. After 30 minutes pull the dish from the oven and add fresh chopped parsley and bake for another 5 minutes uncovered. |
8. |
Note: you could also substitute crab for scallops. I couldn't believe how good this was, my teenager even loved it! |