Shrimp & Scallop Stuffed Flounder

Ingredients

• low fat cream of mushroom soup
• 1 tbsp margarine spread
• 12 oz, boneless flounder
• 4 oz shrimp
• 4 oz, cooked scallops
• 3/4 cup reduced fat sharp cheddar cheese
• 1/2 cup pieces or slices mushrooms
• 1/2 cup chopped onion
• 2 tbsps parsley
• 2 oz chicken broth

Directions

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!