|Serving Size||½ of recipe|
|Total Fat||8 g|
|Saturated Fat||4.1 g|
|Total Carbohydrate||1.0 g|
|Dietary Fiber||0.5 g|
|Flounder fillet||12 ounces|
|Foil paper||2 large pieces|
|Fresh parsley, chopped||2 tablespoons|
|Freshly ground pepper to taste|
- Preheat oven to 400˚F.
- Divide flounder fillets into 2 portions and place in the center of each piece of foil. Top each with ½ tablespoon butter, 1 tablespoon parsley, 1/8 teaspoon salt, and freshly ground pepper to taste. Fold the foil up around the fish, scrunching the ends together over the fish.
- Bake in the oven for about 20 minutes, or until fish is opaque throughout. Open packets carefully to let the steam escape. Slide fish and juices onto plates and serve with lemon wedges.
4.5 very lean meats; 1.5 fats
Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add about 4 cups of fresh spinach and quartered artichoke hearts. Sauté for 2-3 minutes or until spinach is wilted. Couscous.
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