INGREDIENTS
1 cup thin, julienne-sliced carrots
2 TBSP. water
1 lb. flounder fillets
2 julienne-sliced green onions
2 TBSP. butter, melted
1 TBSP. lemon juice
1 tsp. chopped fresh thyme or 1/4 tsp. dried thyme leaves, crushed
1/2 tsp. salt
DIRECTIONS
Place carrots and water in a 1 quart microwave-safe casserole; cover.
Microwave on HIGH for 3 to 4 minutes or until carrots are crisp tender; drain.
Place fillets in a 2 quart microwave-safe baking dish. Arrange carrots and green onions over fish.
In small bowl, combine butter and lemon juice; drizzle over fish and vegetables.
Sprinkle with thyme.
Cover with plastic wrap and microwave on HIGH for 5 to 6 minutes, rotating dish 1/4 turn halfway through cooking. Sprinkle with salt.
Serves 4.
