Baked Flounder Fillets with Lemon-Pepper Vegetables


  • ¼ cup dry white wine
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped fresh parsley leaves
  • ¼ cup olive oil
  • ½ teaspoon coarsely ground black pepper
  • 1 onion, sliced thin
  • 3 carrots, cut into 2-inch julienne strips
  • + 3 more ingredients
    • 1 yellow squash, cut into 2-inch julienne strips
    • 1 zucchini, cut into 2-inch julienne strips
    • six 6- to 8-ounce flounder fillets, halved lengthwise and seasoned with salt and pepper

1. In a bowl whisk together the wine, the lemon juice, the parsley, the oil, the pepper, and salt to taste and add the onion. In another bowl toss together the carrots, the squash, and the zucchini, add about 1/4 cup of the liquid from the onion mixture, and toss the mixture well. Spread the onio...

View full recipe at SpringPad


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