Fillet Of Flounder With Broccoli
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Dried tarragon leaves||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Frozen chopped broccoli||20 Ounce (1 Package)|
|Lemon juice||2 Tablespoon|
|Frozen flounder fillets||32 Ounce, thawed|
|Lemon juice||1 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
In a medium-sized, heat-resistant, non-metallic bowl, heat butter on full power 1 minute or until melted.
Add flour, salt, tarragon leaves and pepper.
Stir until smooth.
Add milk, a little at a time, stirring after each addition.
Heat, uncovered, on roast for 6 minutes or until thickened and smooth.
Stir in wine.
Heat, uncovered, an additional 3 minutes on ROAST.
Set sauce aside.
In a deep, 1 1/2 quart, heat-resistant, non-metallic casserole place 1/4 cup water and chopped broccoli.
Heat, covered, on full power 5 minutes.
Heat, covered, an additional 5 minutes on full power or until broccoli is heated through.
Drain excess water.
Add 1 cup of sauce and 2 tablespoons lemon juice to cooked broccoli, mixing gently to combine.
Brush fillets with lemon juice and sprinkle with salt and pepper, to taste.
Arrange fillets in a 3-quart, heat-resistant, non metallic baking dish, with fillets overlapping.
Spoon brocooli mixture around the edge of fillets.
Spoon remaining sauce over fish.
Heat, uncovered, on roast for 10 to 11 minutes.
Sprinkle Parmesan cheese over top of fish and heat, uncovered, an additional 6 minutes on roast or until cheese is melted.