6 fillets of fish Salt and pepper 6 slices of tomato 6 slices of cheese 1 oz margarine 1 oz flour ½ pt milk 1 tin of mushrooms, if desired 2 small onions, chopped 2 tbsp sherry Parsley, chopped 3 cups cooked rice
Prepare the fillets, removing the skin and small bones. Season with salt and pepper. Roll up, with the outside of the fish on the inside.
Arrange the fish, tomatoes and cheese alternately down the centre of a shallow pyrex casserole dish. Set aside.
Melt margarine in a pan, then stir in flour and salt.
Add milk a little at a time, then mushrooms, onions and sherry. Stir constantly until the mixture boils.
Pour over the fish. Bake in a moderate oven for 20 minutes until fish is cooked.
Garnish with chopped parsley and serve hot with rice.