Flounder with Garlic Mustard Sauce, By Dr. Bogus
2-T. Olive oil
4-Garlic cloves, chopped
1/2 lb Shrimp, shelled, deveined 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
Cooking Directions :
*Place flounder fillets on oiled foiled 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.