INGREDIENTS
1/4 cup dry white wine
3 TBSP. fresh lemon juice
2 TBSP. finely chopped parsley leaves
1/4 cup olive oil
1/2 tsp. Black pepper
Salt
1 onion, thinly sliced
3 carrots, cut into 2 inch julienne strips
1 yellow squash, cut in 2-inch julienne strips
1 zucchini, cut in 2 inch julienne strips
4 flounder fillets, halved lengthwise
DIRECTIONS
In a bowl, whisk together the first 7 ingredients.
In another bowl, toss together the carrots, squash and the zucchini, add about 1/4 cup of the liquid from the onion mixture, toss well.
Spread the onion mixture in the bottom of a greased 10x15 inch.
Preheat oven to 400 degrees.
On a work surface, arrange the flounder fillets halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick.
Arrange the fish rolls, seam sides down and not touching each other, on the onion mixture.
Put an oiled sheet of parchment or waxed paper directly on them, and bake the mixture for 8 minutes.
Spread the vegetable mixture around the rolls and bake the mixture, the fish covered directly with the parchment for 7 to 12 minutes, or until it flakes.
Transfer the vegetables to a heated platter, arrange the fish rolls on top and spoon the juices over the fillets.
Serves 4.
