Flounder with Creamy Herb Stuffing

Health fare

November 27, 1990

This elegant fish dinner is fancy enough for a holiday dinner party. Yet it's simple to make and most cooks will need to buy just four ingredients. We served our fish with two kinds of sauteed squash. The fish sits on a bed of zucchini strips. We shaved thin slices off two large zucchini and sauteed the strips in a little olive oil with dried tarragon. The chopped yellow squash, on the side, was sauteed the same way.

Nutritional breakdown

)Serves four: each serving has:

* Calories: 240

* Protein: 32 grams

* Carbohydrates: 2 grams

* Fat: 10 grams

* Cholesterol: 65 milligrams

* Sodium: 330 milligrams

Shopping list

*1 pounder flounder fillets

* Ricotta cheese

* Fresh parsley

* Lemon

* Pantry: dried tarragon, paprika, pepper and salt


1 pound flounder fillets

1/2 cup ricotta cheese

2 tablespoons chopped fresh parsley

1 teaspoon dried tarragon

teaspoon salt

1/8 teaspoon pepper

medium lemon


If fish fillets are large, cut into four serving pieces, pat dry. Mix cheese, parsley, tarragon, salt and pepper.

Place about two tablespoons cheese mixture on center of each piece fish. Roll up; place seam sides down in square dish 8x8x2-inches. Squeeze lemon over fish; sprinkle with paprika.

Cover with waxed paper and microwave on high six to eight minutes or until fish flakes easily with fork. Let stand covered three minutes. Serve with melted margarine or butter if desired.

Betty Crocker's Microwave Cookbook edited by Jean E. Kozar; Prentice Hall Press -- 1990

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