Flounder Baked W/ Vegetables |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From my collection of handwritten recipes. Note: Best cooked in parchment paper! Ingredients:
1 tablespoon olive oil |
2 garlic cloves, finely chopped |
2 slices fresh ginger, slivered |
2 tablespoons soy sauce |
1 stalk celery, cut in 3-inch matchsticks |
1 carrot, peeled and cut in 3-inch matchsticks |
2 scallions, cut in 3-inch matchsticks |
4 flounder or 4 sole fillets |
4 ounces baby shrimp, deveined |
4 pieces aluminum foil, 12-inch square |
Directions:
1. Preheat oven to 450*. Prepare 4 pieces of foil 12 sq. and fold in half and cut out half-heart shape on the fold. In a non-stick skillet, heat oil. Saute garlic and ginger for 15 seconds. Stir in soy sauce; remove from heat, add vegetables and toss to coat. Place 1 fillet on each piece of foil; top with 1/4 of the vegetables. Arrange shrimp on top and seal. Start at one end, close the edges by making small pleats. Work around the length of foil to seal package. Fold the end piece under the package. Repeat with other 3. Bake on a baking sheet 10-12 minutes or until fish is cooked. Transfer to individual dishes, carefully unwrap and serve at once.
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