Fall River Baked Flounder
|Non stick vegetable oil cooking spray||1|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Grated lemon zest||2 Teaspoon|
|Chopped fresh mushrooms||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Unseasoned dry bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Flounder fillets/8 dover sole fillets, about 2 ounces each||16 Ounce (4 Fillets, 4 Ounce Each)|
|Dry white wine||1⁄4 Cup (4 tbs)|
1. Coat nonstick medium skillet with cooking spray. Heat over medium-high heat. Add onion, garlic, and lemon zest. Cook, stirring, about 30 seconds. Add mushrooms and carrot. Cook, stirring, about 1 minute or until juice released from mushrooms has almost evaporated.
2. Stir in bread crumbs, 1/3 cup of the parsley, lemon juice, salt, and pepper. Remove from heat.
3. Preheat oven to 450°. Lay flounder or sole fillets, skinned side up, on work surface. Spread stuffing lengthwise along each fillet, dividing equally. Roll up fillets from one end to the other. Place, seam side down, in shallow baking dish. Pour wine over fish. Sprinkle with paprika.
4. Bake, basting fish occasionally with pan liquid, about 20 minutes or until stuffing is heated through and fish is opaque. Garnish with remaining chopped parsley.