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- Prep Time:
- 15 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 20 min
- Level:
- Easy
- Serves:
- 4 servings
Ingredients
2 tablespoons extra-virgin olive oil4 (8-ounce) flounder fillets
Salt and pepper
1 pound asparagus, trimmed and cut into 1-inch lengths
1 (5.5-ounce) box garden vegetable risotto mix (recommended: Buitoni)
1/2 cup jarred roasted red peppers
1/2 cup alfredo pasta sauce, store bought
Fresh basil, for garnish
Instructions
Preheat oven to 450 degrees F.Pour oil into a 13 by 9-inch baking dish. Arrange fish over oil, folding the ends under
the middle to create little pockets. Sprinkle fish with salt and pepper. Roast for 5
Copyright 2008 Television Food Network G.P., All Rights Reserved
minutes. Add asparagus to dish and roast for 5 to 7 minutes longer. Remove from oven and keep fish warm. Remove asparagus and reserve.
Prepare risotto mix according to package directions, and add asparagus. Meanwhile, puree
roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let
simmer. Serve fish topped with sauce and accompanied by asparagus risotto. Garnish with
fresh basil sprigs.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 10/01/2008
© 2008 Scripps Networks, LLC. All Rights Reserved