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Ingredientes
- 1/4 c. dry white wine
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. finely minced fresh parsley leaves
- 1/4 c. extra virgin olive oil
- 1/2 tsp coarsely grnd black pepper
- 1 x onion sliced thin
- 3 x carrots cut into 2-inch julienne strips
- 1 x yellow squash cut into 2-inch julienne strips
- 1 x zucchini cut into 2-inch julienne strips six (6- to 8-oz) flounder fillets, halved lengthwise and seasoned with salt and pepper
Direcciones
- In a bowl whisk together the wine, the lemon juice, the parsley, the oil, the pepper, and salt to taste and add in the onion. In another bowl toss together the carrots, the squash, and the zucchini, add in about 1/4 c. of the liquid from the onion mix, and toss the mix well. Spread the onion mix in the bottom of a greased glass baking dish, 15 by 10 by 2 inches. On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick. Arrange the fish rolls, seam sides down and not touching each other, on the onion mix, put an oiled sheet of parchment or possibly wax paper directly on them, and bake the mix in the middle of a preheated 400F. oven for 8 min. Spread the vegetable mix around the rolls and bake the mix, the fish covered directly with the parchment, for 7 to 12 min
- more, or possibly till the fish just flakes. Transfer the vegetables to a heated platter, arrange the fish rolls on top of them, and spoon the juices over
- the top.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 801g | |
| Calories 709 | |
| Calories from Fat 488 | 69% |
| Total Fat 55.25g | 69% |
| Saturated Fat 7.73g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 148mg | 6% |
| Potassium 1810mg | 52% |
| Total Carbs 44.02g | 12% |
| Dietary Fiber 11.0g | 37% |
| Sugars 20.87g | 14% |
| Protein 7.65g | 12% |
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