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Flounder Stuffed With Vegetables
Submitted by daybreak
04/29/2007
04/29/2007
| Flounder Stuffed With Vegetables
Servings: 4 | |
| Ingredients: 1 carrot, pared 1/2 bulb fennel (5 ounces) 1/2 sweet red pepper, cored and seeded 2 tablespoons unsalted butter 1 teaspoon grated lemon rind 1/2 teaspoon salt 1/8 teaspoon pepper 4 flounder fillets (1 1/4 pounds) found at http://www.fresh-seafood.net/ |
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| Prep Notes: Bake at 400° for 16 minutes. Recipe can be halved or doubled. |
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| Instructions: Preheat oven to 400°. Coat 13x9x2-inch baking dish with non-stick vegetable-oil cooking spray. Cut carrot into 3x3/8-inch strips; reserve. Chop 1 tablespoon feathery fennel tops; reserve. Cut fennel and red pepper into 3x3/8-inch strips. Heat 1 tablespoon butter in large skillet over medium heat. Add carrot, fennel, and red pepper. Reduce heat to low: sauté 8 minutes until crisp-tender. Combine remaining butter, lemon rind, salt, pepper, and reserved chopped fennel tops. Set aside. Cut flounder fillets in half length-wise. Place, skin-side up, on work surface. Divide, vegetable mixture evenly among fillets, placing 1˝ inches down from thick end. Starting at thick end, roll fillets up jellyroll fashion. Place, seam-side down, in prepared baking dish. Cover pan with aluminum foil. Bake in preheated oven at 400° for 15 minutes. Remove foil. Spread fennel butter over fish. Bake, uncovered, until fish is cooked through, about 1 minute. |
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