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Flounder with Corn and Tomatoes

  • 4servings
  • 40minutes
  • 185calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, C, E
MineralsNatrium, Fluorine, Manganese, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cup(s) fresh corn kernels

  2. cup(s) sun-dried tomatoes , chopped

  3. 1 teaspoon(s) freshly grated lemon peel

  4. Salt

  5. Pepper

  6. 4 (3 ounces each) skinless flounder fillets

  7. 1 small leek , white part only, well-rinsed, cut into matchsticks

  8. 4 sprig(s) fresh thyme

  9. 8 teaspoon(s) dry white wine

  10. 2 teaspoon(s) extra-virgin olive oil

  11. 8 ounce(s) spinach

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F.

  2. In bowl, mix corn, tomatoes, peel, and 1/8 teaspoon each salt and pepper.

  3. On 12-inch by 15-inch sheet of parchment or foil, arrange one-fourth of vegetables on 1 side. Fold 1 fish fillet into thirds; place on top. Top with one-fourth of leek, 1 sprig thyme, 2 teaspoons wine, 1/2 teaspoon oil, and pinch salt. Fold other side of parchment over fish. Starting at 1 corner, fold edges of paper over by 1/2 inch all around, overlapping folds until sealed. Repeat to make 4 packets; bake, on jelly-roll pan, 15 minutes.

  4. Place spinach in glass bowl; cover with damp paper towel. Microwave on high 2 minutes or until wilted. Stir in 1/8 teaspoon each salt and pepper.

  5. Open packets; serve with spinach.

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