Baked Flounder Rolls with Tomato, Bell Pepper, and Bacon

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 6

   oven for 10 minutes.

7. 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.

8. 8

   Drizzle the fish rolls with the oil and bake the mixture for 10 minutes, or until the fish just flakes.

9. 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.)

10. 10

    Transfer the fish rolls to a heated platter and spoon the sauce and topping over them.

* Per serving · 4 servings · Values may vary.