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Flounder Rolls With Vegetable Filling

Diet.Chef's picture
  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
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1142 Calories from Fat 445

% Daily Value*

Total Fat 50 g76.3%

Saturated Fat 19.4 g97.2%

Trans Fat 0 g

Cholesterol 384 mg128%

Sodium 2654.8 mg110.6%

Total Carbohydrates 81 g27%

Dietary Fiber 8.3 g33.1%

Sugars 25.7 g

Protein 94 g188.8%

Vitamin A 281.3% Vitamin C 57.7%

Calcium 26.9% Iron 27.4%

*Based on a 2000 Calorie diet

Flounder Rolls With Vegetable Filling Recipe