by Anthony J Sepe
http://fromadietitiansperspective.blogspot.com
Flounder, otherwise known as sole, was the flavored fish in Ancient Rome. It was called Solea Jovi. A famous French chef of the 19th century created fillet de sole. Depending on the species, the sizes of flounder and sole vary greatly. they are sold either dressed whole or as fillets, which should be firm and moist.
Ingredients:
Flounder with grapes
6 flounder fillets, skinned
Salt and pepper to taste
2 T butter, cut small
1/2 c slivered almonds
1/2 lemon, juice
1 c seedless grapes
1/4 c fresh parsley
1/2 cup chicken broth
Method:
Preheat oven to 400 degrees. Arrange fillets in a shallow baking dish. Sprinkle fillets with salt and pepper. Dot with butter bits. Combine almonds, lemon juice, grapes and parsley, and spread over the fish. Pour broth over the fillets. Bake uncovered for 15 minutes or until just tender. Serves 6.
Enjoy!
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