Recipe: Fall River Baked Stuffed Flounder (Richard Simmons recipe)

FALL RIVER BAKED STUFFED FLOUNDER

"This one is sooo good and low fat. I love it. I have made it with all kinds of "white" fish and it is equally good. It is from Richard Simmons, Farewell to Fat Cookbook."

1/4 cup finely chopped onion
1 clove garlic, minced
2 tsp. grated lemon zest
1/2 cup chopped fresh mushrooms
1/4 cup shredded carrot
1/2 cup unseasoned dry breadcrumbs
1/2 cup chopped fresh parsley, divided use
1 Tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. ground black pepper
4 flounder fillets or 8 Dover Sole fillets
1/4 cup dry white wine
1 tsp. paprika

Coat nonstick 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. Stir in bread crumbs, 1/3 cup of the parsley, lemon juice, salt and pepper. Remove from heat.

Preheat oven to 350 degrees F.

Lay flounder or sole fillets, skin 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 pan. Pour wine over fish. Sprinkle with paprika.

Bake, basting fish occasionally with pan juices, about 20 minutes or until stuffing is heated through and fish is opaque. Garnish with remaining chopped parsley and serve.

*Note: I have used other white fillets and this has worked out just
fine. I have done it with turbot and it was delicious. - Risa

From: Risa G., NJ
Adapted from source: Farewell to Fat Cookbook by Richard Simmons