Flounder provencale in parchment
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Flounder; (6 oz) | |
| 2 | tablespoons | Parmesan cheese; grated |
| ¾ | teaspoon | Dried basil |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Pepper |
| 8 | slices | Tomato; 1/4 inch thick |
| ½ | cup | Green bell peppers; chopped |
| 1 | Vegetable cooking spray | |
| 4 | slices | Onion; 1/8 inch thick |
Directions
Cut 4 (15x14-inch) pieces of parchemnt paper; fold in half crosswise, creasing frimly. Trim each piece of parchment into a large heart shape.
Unfold parchment, and place on backing sheets. Place 1 fillet on each parchment hear, near the crease. Combine cheese and next 4 ingredients; sprinkle evenly over fish. Arrange tomato and onion slices over cheese mixture; spirnkle with bell peppers.
Fold over remaning half of each parchment heart. Starting with rounded edge, pleat and crmp edges together to seal. twist ends tighly to seal.
Coat tops of parchment hearts with cooking spray.
Bake at 400F for 12 minutes or until puffed and lightly browned. Place on individual serving plates, and cut open. Serve immediatly.
Contributor: Sarah Gruenwald posted to Recipelu 3-13-98 Recipe by: Quick and Easy Weeknights Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Mar 12, 1998