This is a recipe from cookinglight.com. I will use more ginger next time I make it and make sure my fish isn't so waterlogged. I used thawed frozen flounder and I should have let it dry on some paper towels a bit before I baked it in the parchment paper packets.
The flavor is nice though-I love the lemon and ginger and tomatoes with the light fish. Nice and light and easy to throw together-pretty presentation.
Flounder Packets with Lemon and Tomatoes
4 servings (serving size: 1 fillet, about 2 tablespoons tomatoes, and about 2 tablespoons green onions)
4 (6-ounce) flounder fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (2-inch) piece peeled fresh ginger, thinly sliced
1 large lemon, thinly sliced
1/2 cup thinly sliced cherry tomatoes
1/2 cup thinly sliced green onions
Preheat oven to 425°.
Cut a (36-inch-long) piece of parchment paper. Fold in half crosswise; open. Place fillets, slightly overlapping, in the center of right half of paper. Sprinkle with salt and pepper. Top with ginger, lemon, tomatoes, and onions.
Fold paper; seal edges with narrow folds. Slide packet onto a baking sheet; lightly coat packet with cooking spray. Bake at 425° for 15 minutes or until browned. Place on a platter; cut open.
Calories: 171 (12% from fat)
Fat: 2.2g (sat 0.5g,mono 0.4g,poly 0.6g)