Lemon-Thyme Flounder in Parchment Packets
Wilted Spinach with Bacon and Tomatoes
Ingredients
- 6 (6-oz) flounder fillets
- ½ tsp salt
- ½ tsp pepper
- 12 sprigs fresh thyme
- 2 lemons, thinly sliced into 12 rounds
- 2 Tbsp butter
- 2 Tbsp capers
Instructions
- Preheat oven to 400°F. Tear off 6 (14- x 12-inch) rectangles of parchment paper. Place 1 fillet in center of each piece. Season with salt and pepper.
- Place 2 thyme sprigs and 2 lemon slices on each fillet. Top each with 2 tsp butter, and sprinkle with capers.
- Bring parchment sides over fish; tightly double-fold tops and sides to make packets. Tuck ends under to seal. Place on a large rimmed baking sheet.
- Bake 15 minutes or until parchment is puffed and fish flakes with a fork, unfolding one packet to test for doneness.
Side Dish Ingredients
- 4 slices center-cut bacon, chopped
- 3 cloves garlic, minced
- 1 (10-oz) pkg spinach
- 1 pint grape tomatoes
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook bacon in a Dutch oven over medium heat until crisp; drain, reserving drippings in Dutch oven.
- Add garlic. Sauté 1 minute; reduce heat to low. Add spinach, tomatoes, salt, and pepper; cook 4 to 5 minutes or until spinach is wilted. Stir in bacon.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
150
|
45
|
195
|
| Fat (g) | 7 | 2 | 9 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 21 | 3 | 24 |
| Carb (g) | 0 | 5 | 5 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 800 | 320 | 1120 |
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