Flounder with zucchini
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Flounder fillets |
| ¼ | cup | Water |
| 2 | tablespoons | Chopped shallots |
| 3 | tablespoons | Carrots, grated |
| 3 | tablespoons | Cream cheese |
| ¼ | cup | Dry vermouth |
| 1 | tablespoon | Lemon juice |
| ½ | cup | Coarsely grate zucchini |
| ¼ | teaspoon | Basil salt and pepper |
Directions
Pour vermouth, water and lemon juice into a large non-stick skillet.
Bring to boil, reduce heat. Arrange fish in single layer in skillet.
Cover and simmer 3 to 5 minutes or until fish just turns opaque.
Transfer fish to warm serving platter, reserving liquid. Reduce cooking liquid by half. Add shallots, zucchini, carrots and basil.
Cook, stirring until just limp. Stir in cream cheese until mixture is smooth and thickened. Remove any accumulated juice on serving platter. Salt and pepper fish. Top fish with vegetable mixture and serve immediately.