Flounder with Corn and Tomatoes
- 2 cups fresh corn kernels
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon freshly grated lemon peel
- Salt and freshly ground pepper
- Four 3-ounces skinless flounder fillets
- 1 small leek, white parts only, well-rinsed and cut into matchsticks
- 4 sprigs fresh thyme
- 8 teaspoons dry white wine
- 2 teaspoons extra-virgin olive oil
- 8 ounces spinach
Preheat the oven to 450 degrees F.
Mix together the corn, tomatoes, lemon peel, 1/8 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
Lay out a 12- by 15-inch sheet of parchment paper or foil. Arrange one-quarter of the vegetables on 1 side. Fold a fish fillet into thirds and place on top of the vegetables. Top with one-quarter of the leeks, 1 sprig of thyme, 2 teaspoons of the wine, 1/2 teaspoon oil, and a pinch salt. Fold the other side of the parchment over the fish. Starting at 1 corner, fold the edges of paper over by 1/2 inch all around, overlapping the folds until sealed. Repeat with more parchment and the remaining fish, vegetables, wine and oil to make 4 packets. Place the packets onto a jelly-roll pan and bake for 15 minutes.
Meanwhile, place the spinach in a glass bowl and cover with a damp paper towel. Microwave on high until wilted, 2 minutes. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper.
Open the fish packets and serve with the spinach.
Nutritional information per serving: 185 calories, 6 g total fat (1 g saturated), 38 mg cholesterol, 620 mg sodium, 20 g carbohydrates, 4 g dietary fiber, 15 g protein