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Flounder Fillets with Carrots




Source of Recipe


National Fisheries Institute
Flounder Fillets with Carrots
Makes 4 servings

Ingredients
1 pound carrots, julienned (about 4 large)
2 tablespoons minced parsley
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
4 (4- to 5-ounce) flounder fillets*
2 teaspoons coarse-grain Dijon mustard
1 teaspoon honey

*Or, substitute other fish fillets, such as tilapia, sole, cod, catfish, halibut, ocean perch, trout, orange roughy or pollock.


Microwave Directions
Combine carrots, parsley, oil, salt and pepper in 11×7-inch microwavable baking dish. Cover with waxed paper. Microwave at HIGH 5 minutes, stirring once.

Fold thin fillets in half to give all fillets even thickness. Place fillets over carrots with thick parts toward corners of dish. Combine mustard and honey; spread over fillets.

Cover with waxed paper. Microwave at HIGH 2 minutes. Rotate fillets, placing cooked parts toward center; continue to cook 1 to 3 minutes longer or just until fish flakes easily when tested with fork. Let stand, covered, 2 minutes. Arrange fish and carrots on warm plates.