Stuffed Fish Fillets With Nutmeg Sauce
|Unsalted margarine||2 Tablespoon|
|Green onion||1 , chopped|
|Grated carrot||1⁄3 Cup (5.33 tbs)|
|Cooked brown rice||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Flounder/Sole/other white fish fillets||4 Small|
|Low sodium chicken broth||3⁄4 Cup (12 tbs)|
|Black pepper/White pepper||1⁄8 Teaspoon|
|Low sodium chicken broth/Dry white wine||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon|
Preheat the oven to 350°F.
In a heavy 10 inch skillet, melt half of the margarine over moderate heat; add the green onion and carrot and cook until just tender 3 to 5 minutes.
Stir in the rice and half of the lemon rind, lemon juice, nutmeg, and black pepper; add the salt.
Sprinkle the flounder fillets with the remaining 1/8 teaspoon black pepper.
Place 1/4 of the rice mixture on half of each fillet and gently pack to compress, leaving about a 1/4 inch margin on 3 edges.
Fold the other half of the fillet over the filling and carefully pin the two ends together with a wooden toothpick, pushing in any loose filling.
Bake the fish in a lightly greased 8"x 8"x 2" baking pan for 25 to 30 minutes or until the fish flakes when tested with a fork.
Meanwhile, prepare the sauce.
Melt the remaining margarine in a small heavy saucepan over moderate heat.
Blend in the flour and cook, stirring, for 3 to 5 minutes.
Add the chicken broth and the remaining lemon rind, lemon juice, and nutmeg, then the white pepper; cook, stirring constantly, until thickened and smooth about 5 minutes.
Stir in the wine and parsley.
Transfer the fish to a warm platter and garnish with lemon wedges, if desired.