Low-Point Fantastic Flounder

This flounder is so flavorful, you'll want to go back for seconds. A wonderful mixture of mayonnaise, butter, lemon juice, parmesan cheese, and seasoning creates a light cream sauce that makes your flounder fantastic!


Low-Point Fantastic Flounder
Ingredients:
- 5, 4 oz. flounder fillets
- 1 Tbs lemon juice
- 2 Tbs parmesan cheese
- 2 Tbs butter, melted (Land O Lakes Light)
- 1.5 Tbs fat-free mayonnaise
- 1 tsp. Mrs. Dash Onion and Herb seasoning (or any of your favorite seasonings)
- Pam cooking spray
Line a baking dish with aluminum foil. Spray with Pam cooking spray. Line flounder in baking dish. Mix lemon juice, cheese, butter, mayonnaise, and seasonings in a bowl. Spoon mixture on top of each flounder fillet. Bake at 400 for about 15 minutes (or until fish flakes with fork). Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 5
Serving size - 1
Points per serving - 3

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Flounder Florentine

The topping alone for this flounder recipe is so good I could eat that all by itself with a spoon; but since I'm "mostly" into promoting healthy eating, I will encourage you to add the flounder. 

Ingredients:

- 2, 10 oz. packages of frozen chopped spinach, thawed and drained
- 1 pound fresh or frozen flounder fillets
- 1 tsp. onion powder
- 1 tsp. chopped garlic
- 2 Tbs butter
- 3 Tbs flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. nutmeg
- 1 1/2 cups 1% milk
- 1 Tbs parmesan cheese
- 1/4 tsp. paprika
- Pam cooking spray

Spray 13 inch by 9 inch baking dish with Pam cooking spray. Sprinkle spinach in dish to cover bottom evenly. Line the fish on top of spinach. In a saucepan, heat butter, onion, and garlic. Stir in flour, salt, pepper, and nutmeg until blended. Gradually add milk and bring to a boil. Cook for 1 or 2 minutes, stirring constantly (or whisking) until thickened. Pour over fillets. Sprinkle with parmesan, paprika, and a little more salt and pepper to taste; and bake, uncovered, at 350 degrees for 25 minutes. If you'd like a printer-friendly version of this recipe, Click Here.

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