Stuffed flounder rolls (3 points)

Yield: 6 servings

Measure Ingredient
2 teaspoons Canola oil; divided
¼ cup Broccoli; frozen, thawed, chopped*
¼ cup Red pepper; frozen, thawed, chopped*
¼ cup Cauliflower; frozen, thawed, chopped*
2 \N Cloves garlic; minced
1 teaspoon Dried tarragon
½ teaspoon Salt
¼ teaspoon Pepper
2 \N Scallions; chopped about 1/3 cup
1 teaspoon Grated lemon zest
3 tablespoons Seasoned dry breadcrumbs
16 ounces Flounder fillets; 4 4-oz portions (can use sole)
¾ cup White wine
4 \N Lemon slices
4 teaspoons Lemon juice

*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 ¼ of vegetable mixture over each. Roll up and secure with toothpicks. Place in 1-½ 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@...> on Mar 7, 1999, converted by MM_Buster v2.0l.

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