Flounder Rolls With Vegetable Filling Recipe
Ingredients
| Vegetable cooking spray | ||
| Shredded carrot | 1/2 Cup (16 tbs) | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| 1/2 cup soft whole wheat breadcrumbs | ||
| Minced parsley | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Ground sage | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 6 (4-ounce) flounder fillets | ||
Directions
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add carrot, mushrooms, and onion; saute until crisp-render.
Remove from heat.
Add breadcrumbs and next 6 ingredients; stir well.
Place 3 tablespoons vegetable mixture in center of each flounder fillet; roll up jellyroll fashion, beginning at narrow end.
Place rolls, seam side down, in a 12- x 8- x 2-inch baking dish that has been coated with cooking spray.
Bake, uncovered, at 350° for 20 minutes or until fish flakes easily when tested with a fork.
Transfer rolls to a serving platter, and garnish with carrot flowers.
Add carrot, mushrooms, and onion; saute until crisp-render.
Remove from heat.
Add breadcrumbs and next 6 ingredients; stir well.
Place 3 tablespoons vegetable mixture in center of each flounder fillet; roll up jellyroll fashion, beginning at narrow end.
Place rolls, seam side down, in a 12- x 8- x 2-inch baking dish that has been coated with cooking spray.
Bake, uncovered, at 350° for 20 minutes or until fish flakes easily when tested with a fork.
Transfer rolls to a serving platter, and garnish with carrot flowers.
Chef
