I was going to give this one (1) star then decided on two (2) stars as this has potential. I thought there was too much wine in this recipe and it overwhelmed the fish and stuffing flavors. I think if I used less wine it would have been better.. but I'm not sure if I'll make this again. My husband I thought it was a bit bland.
Flounder Rolls with Cherry Tomatoes and Spinach
Ask your fishmonger to remove the skin from the flounder fillets. Another time-saver: Stuff and roll the fillets a day in advance. Cover and refrigerate until you're ready to cook them.
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- Calories: 224
- Calories from fat: 23%
- Fat: 5.8g
- Saturated fat: 1g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1g
- Protein: 34.5g
- Carbohydrate: 7.5g
- Fiber: 1.6g
- Cholesterol: 82mg
- Iron: 2.2mg
- Sodium: 414mg
- Calcium: 86mg
- 1 1/2 tablespoons olive oil, divided
- 1 tablespoon chopped shallots
- 1 teaspoon minced fresh garlic
- 1 cup cherry tomatoes, quartered and divided
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon Old Bay seasoning
- 1/2 cup panko (Japanese breadcrumbs)
- 6 (6-ounce) skinless flounder fillets
- Cooking spray
- 1 1/2 cups dry white wine
- 1 (10-ounce) package fresh spinach
- Preheat oven to 400°.
- Heat 1 teaspoon oil in a small skillet over medium-high heat. Add shallots; sauté 3 minutes or until tender and lightly browned. Add garlic; sauté 30 seconds. Spoon shallot mixture into a food processor. Add 1/2 cup tomatoes, parsley, juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and Old Bay seasoning; process just until combined. Spoon shallot mixture into a bowl; stir in panko.
- Place each fillet between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Spoon about 1 1/2 tablespoons shallot mixture on the small end of each fillet. Beginning with small end, roll up jelly-roll fashion; secure with toothpicks. Arrange rolls on a jelly-roll pan coated with cooking spray. Drizzle with 2 teaspoons oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add remaining 1/2 cup tomatoes and wine to pan. Bake at 400° for 25 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Heat remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Gradually add spinach; sauté for 3 minutes or until spinach wilts. Remove from heat; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Remove fish and tomatoes from oven; discard wine. Serve fish and tomatoes over spinach.
- Wine note: Flounder's delicate flavor gets a sophisticated boost from the herbal-tart character of the spinach and tomatoes. It's just the sort of dish Italians love to marry with a bone-dry Italian white wine like vermentino. With hints of wild herbs and a crisp minerally tang, vermentino is perfectly balanced for a seafood dish like this. Try Antinori Vermentino. The 2005 is about $21. -Karen MacNeil
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