Flounder and Vegetables with Tarragon Butter
Submitted by Gillan Ludlow
Prep Time: 10 Minutes
4 six-ounce flounder fillets
1/2 cup butter
1/2 teaspoon salt
1 1/2 teaspoon dried tarragon leaves
1/4 cup sliced almonds
2 cups fresh green beans, cut into 1-inch pieces
2 cups baby carrots, halved and peeled (if needed)
1/4 cup water
To make tarragon butter, place 1/2 cup of butter in small bowl and microwave on medium-low (30 percent) for 1 minute, or until slightly softened. Cream butter with 1/2 teaspoon of salt and 1 1/2 teaspoon of dried tarragon leaves. In a one cup glass measuring cup, place 1/4 cup sliced almonds and one tablespoon tarragon butter. Microwave on high 1 1/2 minutes; set aside.
In a two-quart square baking dish, stir together two cups of fresh green beans and two cups baby carrots with 1/4 cup water; cover with vented plastic wrap. Microwave on high for 10 minutes, or until crisp-tender, stir after seven minutes. Drain and stir in one tablespoon tarragon butter.
Place the 4 six-ounce flounder fillets skin-side up. Dot with two tablespoons of tarragon butter. Fold the fillets in half, enclosing the butter. Place on top of vegetables with ends toward center of the dish; recover with plastic wrap. Microwave on high for five minutes, or until fish fillets are done. Sprinkle with almonds.