|Serving Size||½ of recipe|
|Total Fat|| 8 g|
|Saturated Fat|| 4.1 g|
|Sodium|| 431 mg |
|Total Carbohydrate|| 1.0 g|
|Dietary Fiber|| 0.5 g |
|Protein|| 32.5 g|
|Flounder fillet||12 ounces |
| Foil paper||2 large pieces|
|Butter||1 tablespoon |
|Fresh parsley, chopped||2 tablespoons |
| Salt ||¼ teaspoon|
|Freshly ground pepper to taste|
|Lemon wedges||2 |
- Preheat oven to 400ÀöF.
- 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.
Please be aware that this information is provided to supplement the care
provided by your physician. It is neither intended nor implied to be a
substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER
IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the
advice of your physician or other qualified health provider prior to
starting any new treatment or with any questions you may have regarding a
EBSCO Publishing All rights reserved.