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Makes 4 servings.


    • 4  4 ounce flounder fillets
    • 8 cherry tomatoes
    • 4 cups chicken broth
    • 4 cups dry white wine
    • finely chopped shallots
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon lemon pepper seasoning
    • paprika
    • lemon wedges


Wrap fillets around cherry tomatoes, secure with toothpicks.

Poach flounder fillets in chicken broth and wine for about 10 minutes or until they just begin to flake when tested with a fork.

Sprinkle remaining ingredients on fillets.

Serve with lemon wedges and sprinkle with paprika.

Maryland Dept of Agriculture Seafood & Aquaculture


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