Asian Flounder Bake

To toast sesame seeds: Place seeds in a small, dry skillet and cook, stirring, over medium-high heat until fragrant and golden, about one minute.

1⁄4 cup reduced-sodium soy sauce

2 tablespoons dry sherry

1 teaspoon sugar

1 teaspoon grated, peeled fresh ginger

1 teaspoon Asian sesame oil

1 bag (10 ounces) shredded carrots (about 3 cups)

1 bag (5 to 6 ounces) baby spinach

4 flounder or sole fillets (about 5 ounces each)

1 green onion, thinly sliced

1 tablespoon sesame seeds, toasted (optional)

• Preheat oven to 450°F. In small bowl, with fork, stir soy sauce, sherry, sugar, ginger, and sesame oil until blended.
• In 13" by 9" baking dish, spread carrots evenly. Cover carrots with spinach, then top with flounder. Pour soy-sauce mixture evenly over flounder. Bake until fish turns opaque throughout, 12 to 14 minutes.
• To serve, sprinkle with green onion and top with sesame seeds, if using.

Makes 4 main-dish servings.

Prep: 10 minutes

Bake: 12 minutes