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Flounder Provencale in Parchment
4 Flounder; (6 oz)
2 tb Parmesan cheese; grated
3/4 ts Dried basil
1/4 ts Salt
1/4 ts Garlic powder
1/4 ts Pepper
8 sl Tomato; 1/4 inch thick
1/2 c Green bell peppers; chopped
1 Vegetable cooking spray
4 sl Onion; 1/8 inch thick
Cut 4 (15x14-inch) pieces of parchemnt paper; fold in half crosswise,
creasing frimly. Trim each piece of parchment into a large heart
shape. Unfold parchment, and place on backing sheets. Place 1 fillet
on each parchment hear, near the crease. Combine cheese and next 4
ingredients; sprinkle evenly over fish. Arrange tomato and onion
slices over cheese mixture; spirnkle with bell peppers.
Fold over remaning half of each parchment heart. Starting with rounded
edge, pleat and crmp edges together to seal. twist ends tighly to
seal. Coat tops of parchment hearts with cooking spray.
Bake at 400F for 12 minutes or until puffed and lightly browned.
Place on individual serving plates, and cut open. Serve immediatly.