Baked Flounder Rolls With Tomato, Bell Pepper, And Bacon
- 6 slc lean bacon minced fine
- 1/4 c. finely minced shallot
- 2/3 c. chopped green bell pepper
- 1/2 c. dry white wine a (28-oz) can tomatoes including the juice, minced
- 1/2 tsp crumbled dry basil six (1/2-lb.) flounder fillets, halved lengthwise and seasoned with saltand pepper
- 1/2 c. fine fresh bread crumbs
- 2 Tbsp. finely minced fresh parsley leaves
- 1 Tbsp. extra virgin olive oil
- In a skillet cook the bacon over moderate heat till it is crisp, transfer
- it to paper towels to drain, and throw away all but 2 Tbsp. of the fat.
- In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 min, add in the wine, and boil the mix, scraping up the brown bits, for 1 minute. Add in the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 min, or possibly till it is thickened.
- On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick.
- In an oiled flameproof baking pan, 15 by 10 by 2 inches, arrange the fish rolls, seam sides down and not touching each other, pour the sauce proportionately over them, and bake the mix in the middle of a preheated 400F. oven for 10 min. In a bowl stir together the bread crumbs, the parsley, the bacon, and salt and pepper to taste and sprinkle the topping over the rolls. Drizzle the fish rolls with the oil and bake the mix for 10 min, or possibly till the fish just flakes. (For a crisper topping, the cooked mix may be broiled under a preheated broiler about 4 inches from the heat for 1 to 2 min.) Transfer the fish rolls to a heated platter and spoon the sauce and topping over them.
- Serves 6.
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