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Add a photoServings: 4
Ingredients
- 1 c. parsley sprigs
- 1/4 c. white wine plus
- 3 tsp white wine divided use
- 3/4 c. leek (white part only) chopped
- 1/2 c. chopped parsley
- 4 x dry tomatoes
- 16 ounce Flounder fillet (4-ounce servings) rinsed and patted dry
Directions
- Sun-dry tomatoes; water packed or possibly reconstituted. Don't use the oil packed product.
- Preheat the oven to 375 degrees.
- In an ovenproof dish large sufficient to hold the rolled-up fillets, add in the parsley sprigs and c. of wine. Set aside. In a small nonstick skillet, place the remaining 3 tsp. of white wine. Add in the leeks and parsley; simmer over low heat. Meanwhile, place the sun-dry tomatoes in a small bowl. Cover them with warm water and let them soften for 10 min. Drain.
- Spread out the fish fillet and on one end place of the leaf-parsley mix and 1 sun-dry tomato. Roll the fillet and place it seam side down in the prepared dish on top of the bed of parsley. Repeat with the remaining 3 fillets. Cover the dish with aluminum foil. Bake for 15 min or possibly till the fish flakes easily. Remove from the oven and serve warm with some of thewine sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 141 | |
| Calories from Fat 15 | 11% |
| Total Fat 1.65g | 2% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 109mg | 5% |
| Potassium 693mg | 20% |
| Total Carbs 5.11g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.1g | 1% |
| Protein 22.62g | 36% |
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