Mushroom-Stuffed Flounder Roll-Ups
|Olive oil||2 Teaspoon|
|Chopped scallions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Chopped mushrooms||1 Cup (16 tbs)|
|Ground thyme||1⁄8 Teaspoon|
|Flounder fillet||10 Ounce|
|Lemon juice||1 Teaspoon|
|Chopped parsley||1 Teaspoon|
|Grated lemon peel||1⁄2 Teaspoon|
In small skillet heat 1 teaspoon oil; add scallions and garlic and saute until softened.
Add mushrooms, 1/4 teaspoon salt, and the pepper and thyme and saute for 5 minutes.
Preheat oven to 400Â°F.
Sprinkle fillets with lemon juice and remaining 3/4 teaspoon salt.
Spoon half of mushroom mixture onto center of each fillet and roll to enclose filling; secure each with a toothpick.
Transfer rolls seam-side down to shallow 1-quart flameproof casserole; sprinkle each roll with 1/2 teaspoon parsley and 1/4 teaspoon lemon peel, then 1/2 teaspoon oil.
Bake until fish flakes easily when tested with a fork, about 15 minutes.
Carefully remove rolls to serving plate; remove toothpicks before serving.