INGREDIENTS
3/4 cup chopped walnuts
1 TBSP. light mayonnaise
3 TBSP. Dijon mustard
4 flounder fillets
1 tsp. dried basil
1/4 tsp. salt
1/4 tsp. black pepper
1 TBSP. olive oil
1 small onion, chopped
2 bunches Swiss chard, stems removed and leaves cut into 1 in. pieces
DIRECTIONS
Heat oven to 425 degrees.
Coat a baking sheet with nonstick cooking spray.
In a small skillet over medium heat, toast 1/4 cup walnuts for 5 minutes.
Stir together mayonnaise and 1 TBSP. of mustard.
Finely chop remaining 1/2 cup walnuts.
Brush flounder with mustard mixture, then sprinkle with 1/2 tsp. basil and 1/8 tsp. each salt and pepper.
Press 2 TBSP. chopped walnuts onto one side of each fillet.
Place walnut-side up on baking sheet and bake 15 minutes or until fish flakes easily with fork.
Heat oil in large skillet over medium-high heat.
Add onion; cook 4 minutes.
Stir in Swiss chard, remaining 1/2 tsp. basil and 1/8 tsp. each salt and pepper; cover.
Cook, stirring, for 7 minutes or until tender.
Add 1/4 cup water if pan becomes dry.
Stir in walnuts and remaining 2 TBSP. mustard.
Serves 4.
