Ugh. Coming from a ginger lover, this has WAY too much ginger. The dish was almost unedible. I'd cut WAY back on the ginger. Still, the dish is easy and has potential.
Flounder Baked in Parchment Paper
"Opening the parchment package at the table is dramatic and lots of fun." -Carolyn Gedutis, Chelsea, MA
Yield: 4 servings (serving size: 1 fillet, about 2 tablespoons tomatoes, and about 2 tablespoons green onions)
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Amount per serving
- Calories: 171
- Calories from fat: 12%
- Fat: 2.2g
- Saturated fat: 0.5g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.6g
- Protein: 32.9g
- Carbohydrate: 3.7g
- Fiber: 1.2g
- Cholesterol: 82mg
- Iron: 1.2mg
- Sodium: 439mg
- Calcium: 56mg
- 4 (6-ounce) flounder fillets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (2-inch) piece peeled fresh ginger, thinly sliced
- 1 large lemon, thinly sliced
- 1/2 cup thinly sliced cherry tomatoes
- 1/2 cup thinly sliced green onions
- Cooking spray
- Preheat oven to 425°.
- Cut a (36-inch-long) piece of parchment paper. Fold in half crosswise; open. Place fillets, slightly overlapping, in the center of right half of paper. Sprinkle with salt and pepper. Top with ginger, lemon, tomatoes, and onions.
- Fold paper; seal edges with narrow folds. Slide packet onto a baking sheet; lightly coat packet with cooking spray. Bake at 425° for 15 minutes or until browned. Place on a platter; cut open.
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Flounder Baked in Parchment Paper Recipe at a Glance
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