Flounder, a lean fish, is kept moist by a blanket of green onions and mushrooms. A piquant mix of white wine, orange juice, soy sauce and olive oil bathes the flounder so that it emerges as a succulent triumph.

Fillet a l'Orange

1/2 pound mushrooms, trimmed and sliced
6 green onions, trimmed and chopped
1/2 pound flounder fillets
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup white wine
1/4 cup orange juice
3 tablespoons dry sherry
2 tablespoons olive oil
1/4 teaspoon soy sauce
2 tablespoons chopped fresh parsley

1. Preheat oven to 350°F (175°C). Lightly spray an 11x7x2-inch baking dish with vegetable cooking spray.
2. Layer half the mushrooms and green onions in the baking dish. Add flounder and sprinkle with Italian seasoning, salt and pepper. Cover fillet with remaining green onions and mushrooms.
3. Combine wine, orange juice, sherry, olive oil and soy sauce; drizzle over fish. Cover with aluminum foil and bake for 40 minutes or until fish flakes easily when touched with a fork.
4. Remove from oven, uncover and sprinkle with parsley. Serve immediately.

Makes 2 servings.