Ingredients
4 Flounder fillets
1 Asparagus bunch
1 Tbsp. blue cheese, crumbled
1/2 cup raw sunflower seeds, divided
2 cloves garlic
1 Tbsp red onion, finely chopped
2 Tbsp olive oil (roughly)
salt and pepper, to taste
Directions
Preheat oven to 400F. Lay the asparagus spears on a parchment lined cookie sheet and drizzle with about 1 Tbsp olive oil. Roast spears at 400 for 10-15 minutes. Let cool.
In the meantime, heat 1 Tbsp olive oil on Medium heat. Add sunflower seeds and stir continuously until skins are lightly browned. Remove from heat.
In the bowl of a food processor add roasted asparagus spears, sunflower seeds (reserve some for garnish), garlic, and salt and pepper to taste. Blend to combine.
Wash and pat try flounder fillets. Roll the fillets and secure with a toothpick.
Once all fillets have been prepared, fill each one with the asparagus hummus.
Place in an oiled baking dish. Sprinkle each fillet with salt and pepper and bake at 400F for 10-15 minutes. Remove from oven, and sprinkle each fillet with red onion, some crumbled blue cheese and reserved sunflower seeds.
Bon apetit!
As a side dish, I blanched some shelled fava beans for about 3 minutes and then sauteed them in olive oil, salt and pepper for about 4 minutes. Rice or a simple pasta salad would also would great.
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