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Flounder with Garlic Mustard Sauce, By Dr. Bogus
  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.
 
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