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1
In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat.
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2
In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 minutes, add the wine, and boil the mixture, scraping up the brown bits, for 1 minute.
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3
Add the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.
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4
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.
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5
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 evenly over them, and bake the mixture in the middle of a preheated 400F.
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6
oven for 10 minutes.
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7
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.
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8
Drizzle the fish rolls with the oil and bake the mixture for 10 minutes, or until the fish just flakes.
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9
(For a crisper topping, the cooked mixture may be broiled under a preheated broiler about 4 inches from the heat for 1 to 2 minutes.)
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10
Transfer the fish rolls to a heated platter and spoon the sauce and topping over them.
