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Baked Flounder Fillets With Lemon-pepper Vegetables

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CATEGORY CUISINE TAG YIELD
May 1992 1 Servings

INGREDIENTS

1/4 c Dry white wine
3 T Fresh lemon juice
2 T Finely chopped fresh parsley
leaves
1/4 c Olive oil
1/2 t Coarsely ground black pepper
1 Onion, sliced thin
3 Carrots, cut into 2-inch
julienne strips
1 Yellow squash, cut into
2-inch
julienne strips
1 Zucchini, cut into 2-inch
julienne strips
Six, 6- to 8-ounce
flounder fillets
halved lengthwise
and seasoned with
salt and pepper

INSTRUCTIONS

In a bowl whisk together the wine, the lemon juice, the parsley, the
oil, the pepper, and salt to taste and add the onion. In another bowl
toss together the carrots, the squash, and the zucchini, add about  1/4
cup of the liquid from the onion mixture, and toss the mixture  well.
Spread the onion mixture in the bottom of a greased glass  baking dish,
15 by 10 by 2 inches. On a work surface arrange the  flounder fillet
halves, skinned sides up, beginning with the narrow  end roll up each
fillet half jelly-roll fashion, and secure each roll  with a wooden
pick. Arrange the fish rolls, seam sides down and not  touching each
other, on the onion mixture, put an oiled sheet of  parchment or wax
paper directly on them, and bake the mixture in the  middle of a
preheated 400F. oven for 8 minutes. Spread the vegetable  mixture
around the rolls and bake the mixture, the fish covered  directly with
the parchment, for 7 to 12 minutes more, or until the  fish just
flakes. Transfer the vegetables to a heated platter,  arrange the fish
rolls on top of them, and spoon the juices over the  top.  Serves 6.
Gourmet May 1992  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1380
Calories From Fat: 653
Total Fat: 73.6g
Cholesterol: 426.7mg
Sodium: 2963.8mg
Potassium: 3140.2mg
Carbohydrates: 46.9g
Fiber: 11.6g
Sugar: 23.6g
Protein: 122.8g


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