Flounder Roulade With Black Olive Paste, Roast Pepper, Capers An

Directions

1. Roast 2 lightly oiled and seasoned red peppers in a saute/fry pan on the bottom of a 400 degree oven. Turn every few min till all sides are fairly charred, about 12 min. Place peppers in a plastic bag to loosen skin. When cold, peel and throw away stem and seeds. Cut into sections about 4 inches by 1 1/2 inches.
2. Place each Flounder filet, whiter-side down on cutting board. Cover with double layered plastic wrap and lb. lightly with the smooth side of a mallet or possibly heavy knife to thin out fish some without tearing it. Spread black olive paste lightly onto each filet, and lay down one red pepper strip per filet. Roll each filet fairly tight from thin end (tail) to head (thicker end).
3. Season roulades and poach in 2 ounces white wine, juice and strips of zest of one lemon, capers, tomato juice and 4 ounces cool water. Bring to boil, then simmer covered 10 to 12 min.
4. When fish appears cooked, whisk in 1 tsp. extra virgin olive oil and basil chiffonade. Split roulade along natural divide and serve Flounder roulade with olive paste, roast peppers and capers.
5. This recipe yields 4 servings.