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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Flounder

Source: dLife

Flounder topped with roasted tomatoes and peppers.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	345.1

Total Carbs	34.1 g

Dietary Fiber	3.7 g

Sugars	22.6 g

Total Fat	4.0 g

Saturated Fat	0.6 g

Unsaturated Fat	0.7 g

Potassium	1651.4 mg

Protein	40.3 g

Sodium	314.2 mg

Dietary Exchanges 4.0 Fat, 4.1 Vegetables, 5.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven broiler.
In oven proof baking dish, place fillets in single layer, sprinkle with salt and pepper. Set aside.
On oven proof pan, place bell peppers under broiler. Cook until peppers are nicely charred, 3-4 minutes. Reduce oven temperature to 350 degrees F.
Remove from oven, move quickly to paper bag for steaming.
When cool enough to handle, remove and discard skin and seeds. Chop peppers, set aside.
Remove seeds from tomatoes, chop into 1/2" pieces, set aside.
Lightly coat nonstick skillet with cooking spray, sauté onion and garlic over medium heat until onions are wilted.
Add peppers and tomatoes, increase heat to high, cook 3 minutes, stirring constantly. Add tarragon and vinegar. Remove from heat.
Top fish with vegetable mixture, bake 15 - 18 minutes, until fish is opaque. Serve at once.