Roasted celery, carrot, and leek along with tomato and imitation crab make a colorful filling for flounder fillets baked in white wine.

Source: Family Circle
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Ingredients

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Directions

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  • Heat oven to 400 degrees F. Toss together the celery, carrots, leek and oil in flameproof 13 x 9 x 2-inch baking pan.

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  • Roast vegetables in 400 degree F oven 20 minutes, stirring once or twice. Add tomato and surimi. Roast 10 minutes. Remove mixture from pan and reserve.

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  • Mix salt, garlic and onion powders and pepper in small cup. Season skinned side of each fish fillet with half of the salt mixture. Place in baking pan.

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  • Place one-sixth of sautéed vegetable mixture over center of each fillet . Top with one-sixth of basil. Fold ends of fish over filling; turn fillets over, seam side down. (Or place filling over one half of each fillet; fold other half over.) Drizzle with wine. Season fillets with remaining salt mixture. Place sprig of thyme on top of each fillet. Cover pan with foil.

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  • Bake in 400 degree F oven for 12 minutes or until cooked through. Remove fish to platter; cover.

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  • Boil pan juices in pan on stove top, about 3 minutes, until reduced by half. Whisk in butter and lemon juice until creamy. Serve with fish.

Nutrition Facts

306 calories; 14 g total fat; 6 g saturated fat; 103 mg cholesterol; 552 mg sodium. 11 g carbohydrates; 2 g fiber; 32 g protein;

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