0 recipes from contoocook and beyond


l/4 cup dry white wine
3 tbsps. fresh lemon juice
2 tbsps. finely chopped fresh parsley leaves
l/4 cup olive oil
l/2 tsp. coarsely ground black pepper
l onion, sliced thin
3 carrots, cut into 2″ julienne strips
l yellow squash, cut into 2″ julienne strips
l zucchini, cut into 2″ julienne strips
six 6-8 oz. flounder fillets, halved lengthwise & seasoned with s&p
In a bowl whisk toether the wine, lemon juice, parsley, oil, pepper
& salt to taste & add the onion. In another bowl toss together the
carrots, squash, zucchini, add about l/4 cup of the liquid from the
onion mixture, and toss the mixture well. Spread the onion mixture
in the bottom of a greased glass baking dish, l5xl0x2″. On a work
surface arrange the flounder fillet halves, skinned sides up,
beginning with the narrow end roll up each fillet half jellyroll
fashion, and secure each roll with a wooden pick. Arrange the fish
rolls, seam sides down and not touching each other, on the onion
mixture, put an oiled sheet of parchment or wax paper directly on
them, and bake the mixture in the middle of a 400 oven for 8 mins.
Spread the vegetable mixture around the rolls and bake the mixture,
the fish covered directly with the parchment, for 7 to l2 mins. more
or until the fish just flakes. Transfer the vegetables to a heated
platter, arrange the fish rolls on top of them and spoon the
juices over the top.
Serves 6.

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