Flounder Rolls with Cherry Tomatoes and Spinach

Name: Flounder Rolls with Cherry Tomatoes and Spinach
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 237 milliliters cherry tomatoes, quartered and divided; 355 milliliters dry white wine; 1 kilograms skinless flounder fillets; 2 Tbsps chopped fresh flat-leaf parsley; 1 teaspoon minced fresh garlic; 2 Tbsps fresh lemon juice; 0 teaspoons Old Bay seasoning; 2 Tbsps olive oil, divided; 118 milliliters panko (Japanese breadcrumbs); 1 teaspoons salt, divided; 1 Tbsp chopped shallots; 283 grams package fresh spinach

Flounder Rolls with Cherry Tomatoes and Spinach is a dairy free and pescatarian recipe with 6 servings. One serving contains 238 calories, 24g of protein, and 7g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of salt, shallots, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Heat 1 teaspoon oil in a small skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add shallots; saut 3 minutes or until tender and lightly browned.

Ingredients you will need

Shallot

Add garlic; saut 30 seconds. Spoon shallot mixture into a food processor.

Ingredients you will need

Shallot

Garlic

Equipment you will use

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.

Ingredients you will need

Old Bay Seasoning

Tomato

Parsley

Shallot

Pepper

Juice

Panko

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Cooking Spray

Shallot

Jelly

Roll

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Toothpicks

Frying Pan

Drizzle with 2 teaspoons oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.

Ingredients you will need

Pepper

Salt

Cooking Oil

Add remaining 1/2 cup tomatoes and wine to pan.

Ingredients you will need

Tomato

Wine

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Frying Pan

Bake at 400 for 25 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

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Fish

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Oven

Heat remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Gradually add spinach; saut for 3 minutes or until spinach wilts.

Ingredients you will need

Spinach

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.

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Pepper

Salt

Remove fish and tomatoes from oven; discard wine.

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Tomato

Fish

Wine

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Oven

Serve fish and tomatoes over spinach.

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Tomato

Spinach

Fish

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 $ -Karen MacNeil

Ingredients you will need

White Wine

Flounder

Tomato

Seafood

Spinach

Herbs

Bone

Wine

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 237milliliters

cherry tomatoes, quartered and divided 355milliliters

dry white wine 1kilograms

skinless flounder fillets 2Tbsps

chopped fresh flat-leaf parsley 1teaspoon

minced fresh garlic 2Tbsps

fresh lemon juice 0teaspoons

Old Bay seasoning 2Tbsps

olive oil, divided 118milliliters

panko (Japanese breadcrumbs)1teaspoons

salt, divided 1Tbsp

chopped shallots 283grams

package fresh spinach

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Menage a Trois Limelight Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 11 dollars per bottle.