Flounder Rolls With Vegetable Filling
|Whole wheat breadcrumbs||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Ground sage||1⁄4 Teaspoon|
|Flounder fillets||24 Ounce|
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add carrot, mushrooms, and onion; saute until crisp-render.
Remove from heat.
Add breadcrumbs and next 6 ingredients; stir well.
Place 3 tablespoons vegetable mixture in center of each flounder fillet; roll up jellyroll fashion, beginning at narrow end.
Place rolls, seam side down, in a 12- x 8- x 2-inch baking dish that has been coated with cooking spray.
Bake, uncovered, at 350° for 20 minutes or until fish flakes easily when tested with a fork.
Transfer rolls to a serving platter, and garnish with carrot flowers.