Foil Baked Flounder Fillets

Southern Living Cooking Light, 1983

45 minutes — 4 Servings

Ingredients

1	tablespoon	reduced calorie margarine
1⁄2	pound	fresh mushrooms (chopped)
2	tablespoon	minced onion
3	tablespoon	chablis (or other dry white wine)
1	tablespoon	lemon juice
2	tablespoon	fresh parsley (minced)
4		flounder or sole fillets (about 1 1/4 pounds)
		vegetable cooking spray
		ground black pepper

Instructions

Coat a skillet with cooking spray; add margarine. Melt margarine over medium heat. Add mushrooms and onion; sauté 5 minutes or until tender. Stir in next 3 ingredients; cook 5 minutes or until most of the liquid has evaporated.

Cut four 12-inch square pieces of heavy duty aluminum foil; place a filet, skin side down, in center of each piece of foil. Pepper each filet; top with one fourth of mushroom mixture.

Fold aluminum foil over fillets, and seal edges securely. Place foil packages on a baking sheet; bake at 400°F for 20 to 25 minutes or until fillets flake easily with a fork.