INGREDIENTS
2 TBSP. extra-virgin olive oil
4 flounder fillets
Salt and pepper
1 lb. asparagus, trimmed, cut into 1-inch lengths
1 (5.5 oz.) Buitoni garden vegetable risotto mix
1/2 cup jarred roasted red peppers
1/2 cup alfredo pasta sauce, store bought
Fresh basil, for garnish
DIRECTIONS
Preheat oven to 450 degrees.
Pour oil into a 13x9 baking dish.
Arrange fish over oil, folding the ends under the middle to create little pockets.
Sprinkle fish with salt and pepper.
Roast for 5 minutes.
Add asparagus to dish and roast for 5 to 7 minutes longer.
Remove from oven and keep fish warm.
Remove asparagus and reserve.
Prepare risotto mix according to package directions; add asparagus.
Puree roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let simmer.
Serve fish topped with sauce and accompanied by asparagus risotto.
Garnish with fresh basil.
Serves 4.
