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Flounder And Vegetables Sealed In Silver Recipe
|Unsalted margarine||1 1⁄2 Tablespoon|
|Minced chives||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Carrot||1 Large, peeled and cut into matchstick strips|
|Leek||1 Large, trimmed, washed, and cut into matchstick strips|
|Mushrooms||2 Large, sliced|
|Flounder fillets/Sole/other white fish fillets||4|
|Non-stick cooking spray||2 Tablespoon|
Serving size: Complete recipe
Calories 1539 Calories from Fat 798
% Daily Value*
Total Fat 89 g137%
Saturated Fat 25.4 g127.2%
Trans Fat 0 g
Cholesterol 368 mg
Sodium 2105.3 mg87.7%
Total Carbohydrates 100 g33.2%
Dietary Fiber 9.2 g36.8%
Sugars 33.8 g
Protein 90 g179.8%
Vitamin A 361.1% Vitamin C 109.5%
Calcium 35.5% Iron 37.5%
*Based on a 2000 Calorie diet
In a small bowl, combine the margarine, chives, lemon juice, and paprika and set aside.
In a medium size saucepan, cook the carrot, leek, and mushrooms for 1 minute in boiling unsalted water.
Drain and set aside.
Cut 4 sheets of aluminum foil large enough to enclose the flounder fillets and lightly coat with the cooking spray.
Lay a fillet in the center of each sheet, arrange 1/4 of the carrots, leeks, and mushrooms on top of each fillet, then top with 1/4 of the margarine mixture and a slice of lemon.
Fold the foil over and crimp the edges to seal.
Place the packets on a baking sheet and bake for 7 to 8 minutes.
Transfer the packets to dinner plates and let the diners open their own.