INGREDIENTS
4 large flounder fillets
1 TBSP. Dijon Mustard
1 jar (6 oz.) marinated artichoke hearts
4 TBSP. lemon juice
1/2 tsp. dried marjoram or oregano leaves
1/4 tsp. black pepper
1 cup chicken broth
2 green onions, chopped
1/2 cup Parmesan cheese, grated
DIRECTIONS
Cut fish into serving pieces.
Place in a baking dish and spread them with the mustard.
Drain marinade from the artichoke hearts and reserve.
Combine marinade, lemon juice, marjoram and black pepper.
Pour over fish.
Cover and marinate 1 to 2 hours in the refrigerator, turning once.
Heat broth, pour around the fillets.
Sprinkle with the onions and top with artichoke hearts and cheese.
Bake at 375 degrees for 25 minutes.
Serve with some of the sauce spooned over the top.
Serves 4.
