INGREDIENTS
6 flounder fillets
3/4 tsp. salt
1/2 tsp. black pepper
6 (12x20-inch) pieces aluminum foil
1 medium zucchini, sliced into thin rounds
2 small carrots, sliced into thin rounds
1 medium red bell pepper, seeded, diced small
3 shallots, thinly sliced
3/4 cup dry white wine or water
3 TBSP. lice oil
1 lemon, thinly sliced
1/3 cup finely chopped parsley
3 cups brown rice, cooked
3 TBSP. chopped fresh chives
DIRECTIONS
Season the fish fillets with salt and pepper.
Place 1 fillet at the center of each piece of foil.
Evenly distribute the zucchini, carrot, bell pepper and shallots among the 6 packets.
Sprinkle each fillet with 2 TBSP. of wine and 1/2 TBSP. of the oil.
Top each fillet with 3 lemon slices.
Seal the packets securely, leaving a little room to allow the fish to steam.
Transfer the packets to a baking sheet and bake for 15 minutes.
Stir the parsley into the cooked rice.
Divide the rice onto 6 plates.
Remove the fish packets from the oven and carefully open them.
Remove the lemon slices.
Serve the fish topped with the vegetables and juices over the rice and garnish with fresh chives.
Serves 6.
