2 cups fresh corn kernels
1/2 cup sun-dried tomatoes, chopped
1 teaspoon freshly grated lemon peel
Salt and freshly ground pepper
Four 3-ounces skinless flounder fillets
1 small leek, white parts only, well-rinsed and cut into matchsticks
4 sprigs fresh thyme
8 teaspoons dry white wine
2 teaspoons extra-virgin olive oil
8 ounces spinach
Preheat the oven to 450 degrees F.
You can serve this dish with a side pasta salad. For each serving, cook 2 ounces of whole-wheat pasta, and then drain and toss with 1 cup cooked broccoli florets, 1/2 roasted red pepper, chopped, 1 tablespoon reduced-fat feta cheese and 2 tablespoons low-fat vinaigrette. Nutritional information per serving: 320 calories.