Post by April B. on Feb 10, 2003 12:29:39 GMT -6
Dill and lemon Flounder Bake
serves 6
49 calories per serving
Preheat Oven 350 F.
2 tsp. Fresh dill weed
1 tsp. Grated lemon peel ( I say optional because I don't always have lemon peel and it is still good with out it)
1/16 tsp. Black pepper
1 & ½ lb's. Flounder fillets
1 c. water
½ cup dry vermouth or apple juice ( I use any slightly dry white wine that I enjoy drinking)
3 Tbs. Fresh lemon juice
Combine first three ingredients; rub into each side of fillet.
Roll up each fillet from narrow ends; secure with toothpicks, if needed.
Place in shallow 1 & ½ quart casserole dish.
Combine water, vermouth, lemon and remaining dill; pour over fish.
Cover with foil and bake 15 to 20 minutes or until fish tests done when flaked with fork.
Serve with sauce spooned over fish.
;D ;D 
serves 6
49 calories per serving
Preheat Oven 350 F.
2 tsp. Fresh dill weed
1 tsp. Grated lemon peel ( I say optional because I don't always have lemon peel and it is still good with out it)
1/16 tsp. Black pepper
1 & ½ lb's. Flounder fillets
1 c. water
½ cup dry vermouth or apple juice ( I use any slightly dry white wine that I enjoy drinking)
3 Tbs. Fresh lemon juice
Combine first three ingredients; rub into each side of fillet.
Roll up each fillet from narrow ends; secure with toothpicks, if needed.
Place in shallow 1 & ½ quart casserole dish.
Combine water, vermouth, lemon and remaining dill; pour over fish.
Cover with foil and bake 15 to 20 minutes or until fish tests done when flaked with fork.
Serve with sauce spooned over fish.
;D ;D 