2-T. Olive oil
2-T. Butter
4-Garlic cloves, chopped
1/2 lb Shrimp, shelled, devined and butterflied
4-flounder fillets, skinned
1/2 C. White wine
Juice from 1/2 lemon
2-T. Dijon mustard
1/2-t. thyme (fresh if available)
Salt & pepper
1/4 C. Parmesan cheese
Preparation:
Place flounder fillets on oiled folied broiler
pan.
Cover each fillet from head to toe with butterflied
shrimp.
In a skillet, heat olive oil and butter
and lightly brown garlic.
Add wine, juice of the lemon, thyme, S&P heat
to boiling, and stir in mustard. Reduce liquid
to about 1/2 until thickened.
Pour over fish fillets and shrimp.
Sprinkle Parmesan cheese and bake at 375 degrees
until flounder is flaky but moist and cheese is
lightly browned.
