Name: Stuffed Flounder Rolls (3 Points)
Ingredients: 2 ts Canola oil; divided; 1/4 c Broccoli; frozen, thawed, chopped*; 1/4 c Red pepper; frozen, thawed, chopped*; 1/4 c Cauliflower; frozen, thawed, chopped*; 2 Cloves garlic; minced; 1 ts Dried tarragon; 1/2 ts Salt; 1/4 ts Pepper; 2 Scallions; chopped about 1/3 cup; 1 ts Grated lemon zest; 3 tb Seasoned dry breadcrumbs; 16 oz Flounder fillets; 4 4-oz portions (can use sole); 3/4 c White wine; 4 Lemon slices; 4 ts Lemon juice

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
			6	servings

INGREDIENTS

2	ts	Canola oil; divided
1/4	c	Broccoli; frozen, thawed, chopped*
1/4	c	Red pepper; frozen, thawed, chopped*
1/4	c	Cauliflower; frozen, thawed, chopped*
2		Cloves garlic; minced
1	ts	Dried tarragon
1/2	ts	Salt
1/4	ts	Pepper
2		Scallions; chopped about 1/3 cup
1	ts	Grated lemon zest
3	tb	Seasoned dry breadcrumbs
16	oz	Flounder fillets; 4 4-oz portions (can use sole)
3/4	c	White wine
4		Lemon slices
4	ts	Lemon juice

INSTRUCTIONS

*broccoli, red pepper and cauliflower mixture can be bought frozen in I
could not find in Canada so improvised.
Preheat oven to 400°F. In large nonstick skillet heat 1 teaspoon oil over
medium-high heat. Add chopped vegetables, garlic, tarragon, salt and
pepper; cook, stirring occasionally until liquid evaporates, about 4
minutes. Stir in scallions; cook 1 minute. Remove from heat; stir in zest.
Cook 10 minutes. Meanwhile, in small bowl combine breadcrumbs with
remaining oil; set aside. Arrange fish on work surface; spread 1/4 of
vegetable mixture over each. Roll up and secure with toothpicks. Place in
1-1/2 quart baking dish. Pour wine over; add lemon slices. Top fillets with
crumb mixture; drizzle with lemon juice. Bake 10 minutes or until fish is
opaque and flakes early with fork. Serve with rice if desired. Makes 6
servings. WW Points: 3 per serving Per serving: Calories 171, Protein 24g,
Fat 4g, Cholesterol, Carbohydrates 11g, Sodium 455mg, Fiber 2g.
Recipe by: Source:  Woman's World Magazine February 16, 1999
Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on Mar 7,
1999, converted by MM_Buster v2.0l.

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