| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1992 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Dry white wine |
| 3 |
tb |
Fresh lemon juice |
| 2 |
tb |
Finely chopped fresh parsley leaves |
| 1/4 |
c |
Olive oil |
| 1/2 |
ts |
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
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