How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Flounder Rolls With Cherry Tomatoes And Spinach?

You need 14 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, divided, 1 tablespoon chopped shallots, 1 teaspoon minced fresh garlic, 1 cup cherry tomatoes, quartered and divided, and more.

Is Flounder Rolls With Cherry Tomatoes And Spinach suitable as vegetarian?

Yes, Flounder Rolls With Cherry Tomatoes And Spinach falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Flounder Rolls With Cherry Tomatoes And Spinach?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Flounder Rolls With Cherry Tomatoes And Spinach Recipe

Name: Flounder Rolls With Cherry Tomatoes And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil, divided; 1 tablespoon chopped shallots; 1 teaspoon minced fresh garlic; 1 cup cherry tomatoes, quartered and divided; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons fresh lemon juice; 1/2 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1/4 teaspoon Old Bay seasoning; 1/2 cup panko (Japanese breadcrumbs); 6 (6-ounce) skinless flounder fillets; Cooking spray; 1 1/2 cups dry white wine; 1 (10-ounce) package fresh spinach

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Preheat oven to 400u00b0.

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Heat 1 teaspoon oil in a small skillet over medium-high heat. Add shallots; saute 3 minutes or until tender and lightly browned. Add garlic; saute 30 seconds. Spoon shallot mixture into a 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.

3

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. Drizzle with 2 teaspoons oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add remaining 1/2 cup tomatoes and wine to pan. Bake at 400u00b0 for 25 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

4

Heat remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Gradually add spinach; saute for 3 minutes or until spinach wilts. Remove from heat; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Remove fish and tomatoes from oven; discard wine. Serve fish and tomatoes over spinach.

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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

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MyRecipes is working with

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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Flounder Rolls With Cherry Tomatoes And Spinach

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