Here, fennel and mushrooms are mixed with cooked white rice to make a tasty filling for rolled flounder fillets, and a nice hit of lemon juice perfumes the sauce on top. You'll love the tangy but light combination of flavors.
Credit: Eater's Choice
- 3 tablespoons margarine, plus more for greasing pan
- 1/3 cup sliced fennel stalks
- 1 teaspoon fennel seeds
- 1/3 cup sliced mushrooms
- 1 1/2 cups cooked long-grain rice
- 3 tablespoons fresh lemon juice
- 8 flounder fillets
Preheat the oven to 375 degrees F. Grease a shallow baking pan with margarine. In a medium skillet, saute the fennel and mushrooms in 1 tablespoon of margarine until just tender. Add the fennel seeds and cooked rice. Stir for a minute and set aside. Melt the remaining 2 tablespoons of margarine in a small saucepan. Add the lemon juice and set aside.
Lay the fillets on waxed paper. Place several tablespoons of the rice mixture in the middle of each fillet. Roll up the fillets and place them seam side down in the baking dish. (The sides may barely reach each other, but that is okay.) Pour the margarine-lemon mixture over the fish and bake for about 20 minutes or until the fish flakes easily. (Measure the thickness of the rolled fish and allow 10 minutes per inch.) If you have any rice left over, reheat and serve with the fish.
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