Ingredients:
2 teaspoons canola oil -- divided |
1/4 cup broccoli -- frozen, thawed, chopped* |
1/4 cup red pepper -- frozen, thawed, chopped* |
1/4 cup cauliflower frozen, thawed, chopped |
2 cloves garlic -- minced |
1 teaspoon dried tarragon |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/3 cups scallions -- chopped |
1 teaspoon grated lemon zest |
3 tablespoons seasoned dry breadcrumbs |
16 ounces flounder fillets -- 4 4-oz portions |
3/4 cup white wine |
4 medium lemon slices |
4 teaspoons lemon juice |
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Preparation / Directions:
*broccoli, red pepper and cauliflower mixture can be bought frozen in I could not find in Canada so improvised.
Preheat oven to 400øF. 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 1/4 of vegetable mixture over each. Roll up and secure with toothpicks. Place in 1-1/2 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.
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