Flounder with Light Champagne Sauce

Oxmoor House
6 servings.


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1 tablespoon reduced-calorie margarine
2 tablespoons minced shallots
1 teaspoon minced garlic
1 pound fresh mushrooms, sliced
1 1/2 pounds flounder fillets
Vegetable cooking spray
1/2 teaspoon salt, divided
1/2 teaspoon ground white pepper, divided
1 1/2 cups champagne
1 tablespoon lemon juice
1/4 cup plus 2 tablespoons all-purpose flour
1 cup skim milk, divided
1/2 cup (2 ounces) shredded reduced-fat Swiss cheese
1/4 cup freshly grated Parmesan cheese


Heat margarine in a nonstick skillet over medium-high heat until margarine melts. Add shallots and garlic; saute until tender. Add mushrooms; saute until liquid evaporates. Arrange fillets in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour champagne and lemon juice over fillets. Cover and bake at 400° for 10 minutes. Drain, reserving liquid. Strain liquid through cheesecloth. Cook strained liquid in a saucepan over high heat until liquid is reduced to 1 cup.

Combine flour and 1/2 cup milk in a bowl, stirring with a wire whisk until smooth. Add remaining 1/2 cup milk to reduced liquid, stirring constantly; bring to a boil. Add flour mixture, stirring constantly with a wire whisk. Bring to a boil, stirring constantly. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Spoon mushroom mixture over fillets; top with sauce, and sprinkle with cheeses. Bake, uncovered, at 375° for 15 minutes or until thoroughly heated. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes or until lightly browned. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 229
Caloriesfromfat 24 %
Fat 6 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 30.2 g
Carbohydrate 13.3 g
Fiber 0.0 g
Cholesterol 64 mg
Iron 0.0 mg
Sodium 425 mg
Calcium 0.0 mg