Preheat oven to 400°F. Coat a large baking dish with nonstick cooking spray. Place cranberries in a small microwave-safe bowl; add 2 tablespoons water. Microwave on HIGH 30 to 60 seconds or until cranberries are plump; drain, and set aside.
For the mustard sauce, in a small bowl combine mustard, lemon juice, mayonnaise and honey. Add olive oil, whisking until well combined. In a medium bowl combine kale, couscous, cranberries and 2 tablespoons of the mustard sauce. Season with salt and pepper to taste; toss to coat.
To assemble the roulades, place fillets on a clean work surface. Distribute kale mixture evenly over top of each fillet. Starting with the tail end, roll to enclose filling; secure with a toothpick. Place roulades, seam side down, in baking dish. Drizzle remaining mustard sauce evenly over fillets.
Bake 15 to 18 minutes or until fish flakes easily with a fork. Remove toothpicks, and serve.
Make it a meal:
Serve with oven-roasted butternut squash.
Cook’s tip:
Double the ingredients for the mustard sauce, and serve drizzled over vegetables or fish.
Culinary:
Flounder are valued for their fine texture and delicate flavor. Flounder may be cooked by almost any method. Whole flounder are often stuffed.
Nutrition:
Kale is a cruciferous vegetable related to cabbage; it grows in a loose bunch and has green or blue-green leaves with a thick center rib. The thick center rib needs to be removed before cooking.
Ingredients
Directions
Preheat oven to 400°F. Coat a large baking dish with nonstick cooking spray. Place cranberries in a small microwave-safe bowl; add 2 tablespoons water. Microwave on HIGH 30 to 60 seconds or until cranberries are plump; drain, and set aside.
For the mustard sauce, in a small bowl combine mustard, lemon juice, mayonnaise and honey. Add olive oil, whisking until well combined. In a medium bowl combine kale, couscous, cranberries and 2 tablespoons of the mustard sauce. Season with salt and pepper to taste; toss to coat.
To assemble the roulades, place fillets on a clean work surface. Distribute kale mixture evenly over top of each fillet. Starting with the tail end, roll to enclose filling; secure with a toothpick. Place roulades, seam side down, in baking dish. Drizzle remaining mustard sauce evenly over fillets.
Bake 15 to 18 minutes or until fish flakes easily with a fork. Remove toothpicks, and serve.