Flounder or Sole Fillets
Yield
4 servingsPrep
15 minCook
6 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | leaves |
red lettuce
|
*
|
| ¼ | cup |
chives
fresh, minced |
*
|
| 1 | tablespoon |
dill weed
fresh, minced, or 1 teaspoon dried dillweed |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
prepared mustard
|
|
| 2 | each |
flounder fish fillets
or sole fillets, 8 ounces each |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | leaves |
red lettuce
|
*
|
| 59 | ml |
chives
fresh, minced |
*
|
| 15 | ml |
dill weed
fresh, minced, or 1 teaspoon dried dillweed |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1E+1 | ml |
prepared mustard
|
|
| 2 | each |
flounder fish fillets
or sole fillets, 8 ounces each |
*
|
Directions
Rinse lettuce under cold water; place leaves in a 1½ quart casserole.
Cover with plastic wrap; turn back 1 corner to vent.
Microwave at high for 1 min.
Place lettuce on paper towels to drain.
Combine chives, dill, salt, pepper and mustard; mix well.
Split fillets lengthwise; spread chive mixture evenly over each fillet.
Roll up each fillet beginning with the short end.
Wrap each roll in a lettuce leaf and place in a 1½ quart casserole.
Cover with plastic wrap and vent.
Microwave at high for 4 to 5 min.
Let stand covered for 4 min.
