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Flounder Baked Over Herbed Rice

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Ingredients
  Defatted low sodium chicken broth 2 Cup (32 tbs)
  Brown rice 1 Cup (16 tbs)
  Thinly sliced mushrooms 1 Cup (16 tbs) (Fresh)
  Carrot 1 Medium, shredded
  Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Dried marjoram 3⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Skinless flounder fillets 16 Ounce (4 Fillets, About 4 Ounces Each And 1/4-1/2 Inch Thick)
  Paprika 1 Pinch
Directions

In a medium saucepan, bring the broth to a boil.
Stir in the rice, mushrooms, carrots, onions, marjoram and pepper.
Bring to a boil, then reduce the heat.
Cover and simmer about 35 minutes or until the rice is almost tender and the water is absorbed.
Spray a 12" X 7 1/2" baking dish with no-stick spray.
Spoon the rice mixture into the baking dish.
Then place the flounder in a single layer on top of the rice mixture, folding under any thin edges of the fillets.
Sprinkle with the paprika.
Cover the dish with foil and bake at 350° for 20 to 24 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish

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