1 T. olive oil
1 cup julienne carrots
1 cup julienne snow peas
3 green onions,
cut in 2-inch pieces
2 T. lemon juice
1/2 tsp. ground pepper
2 (8-oz.) flounder fillets,
cut in half lengthwise
1/2 cup crumbled blue cheese
In heavy skillet, heat oil over medium-high heat until hot. Add carrots, snow peas and onions; sauté until crisp-tender. Stir in lemon juice and pepper. Remove from heat; set aside.
Cut 4 (13 x 13-inch) pieces of parchment paper; trim each into heart shape. Arrange half of vegetable mixture on half of each parchment heart. Top with 1 fillet and 2 tablespoons cheese. Fold over other half of each parchment heart starting with rounded edge; pleat and crimp edges together to seal. Twist ends tightly to seal. Place on large baking sheet. Bake at 350°F 15 to 20 minutes or until parchment is puffed and lightly browned. Place on individual serving plates; cut open. Serve immediately.
Charles Madore
Eagar, AZ
From— Classic Fish: Member’s Best Recipes