Flounder, Red Pepper Cream, and Asparagus Risotto (Sandra Lee) Recipe

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Flounder, Red Pepper Cream, and Asparagus Risotto (Sandra Lee)
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  1. Preheat oven to 450 degrees F.
  2. Pour oil into a 13 by 9-inch baking dish. Arrange fish over oil, folding the ends under the middle to create little pockets. Sprinkle fish with salt and pepper. Roast for 5 minutes. Add asparagus to dish and roast for 5 to 7 minutes longer. Remove from oven and keep fish warm. Remove asparagus and reserve.
  3. Prepare risotto mix according to package directions, and add asparagus. Meanwhile, puree roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let simmer. Serve fish topped with sauce and accompanied by asparagus risotto. Garnish with fresh basil sprigs.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 187.33 Kcal (784 kJ)
Calories from fat 121.74 Kcal
% Daily Value*
Total Fat 13.53g 21%
Cholesterol 36.55mg 12%
Sodium 284.14mg 12%
Potassium 300.75mg 6%
Total Carbs 10.05g 3%
Sugars 4.2g 17%
Dietary Fiber 3.02g 12%
Protein 6.83g 14%
Vitamin C 35.8mg 60%
Iron 9.8mg 54%
Calcium 40.1mg 4%
Amount Per 100 g
Calories 86.99 Kcal (364 kJ)
Calories from fat 56.53 Kcal
% Daily Value*
Total Fat 6.28g 21%
Cholesterol 16.97mg 12%
Sodium 131.95mg 12%
Potassium 139.66mg 6%
Total Carbs 4.67g 3%
Sugars 1.95g 17%
Dietary Fiber 1.4g 12%
Protein 3.17g 14%
Vitamin C 16.6mg 60%
Iron 4.5mg 54%
Calcium 18.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
  • 5

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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