Recipe - Stuffed Flounder Rolls (3 Points)

2 teaspoon Canola oil; divided
One fourth cup Broccoli; frozen, thawed,
chopped*
One fourth cup Red pepper; frozen, thawed,
chopped*
One fourth cup Cauliflower; frozen, thawed,
chopped*
2 Cloves garlic; minced
1 teaspoon Dried tarragon
One half teaspoon Salt
One fourth teaspoon Pepper
2 Scallions; chopped about 1/3
cup
1 teaspoon Grated lemon zest
3 tablespoon Seasoned dry breadcrumbs
16 ounce Flounder fillets; 4 4oz
portions (can use sole)
Three fourths cup White wine
4 Lemon slices
4 teaspoon Lemon juice

*broccoli, red pepper and cauliflower mixture can be bought frozen in I
could not find in Canada so improvised.

Preheat oven to 400°F. In large nonstick skillet heat 1 teaspoon oil over
mediumhigh heat. Add chopped vegetables, garlic, tarragon, salt and
pepper; cook, stirring occasionally until liquid evaporates, about 4
minutes. Stir in scallions; cook 1 minute. Remove from heat; stir in zest.
Cook 10 minutes. Meanwhile, in small bowl combine breadcrumbs with
remaining oil; set aside. Arrange fish on work surface; spread One fourth of
vegetable mixture over each. Roll up and secure with toothpicks. Place in
1One half quart baking dish. Pour wine over; add lemon slices. Top fillets with
crumb mixture; drizzle with lemon juice. Bake 10 minutes or until fish is
opaque and flakes early with fork. Serve with rice if desired. Makes 6