Flounder Rolls with Pesto

1. 1

   In a food processor, combine the basil, garlic, Parmesan and 2/3 cup of olive oil and process to a puree.

2. 2

   Scrape the pesto into a bowl and season with salt and pepper.

3. 3

   Lay the fish fillets on a work surface, boned side down.

4. 4

   Season the fillets with salt and pepper and place an equal amount of the zucchini and red pepper strips across the narrow end of each fillet.

5. 5

   Tightly roll up the fillets and secure them with toothpicks.

6. 6

   Season the rolls with salt and pepper and lightly drizzle them all over with olive oil.

7. 7

   Lightly oil a large steamer basket and place it in a large saucepan over 1/2 inch of boiling water.

8. 8

   Put the rolls in the steamer basket, cover and steam over moderately high heat until just cooked through, about 10 minutes.

9. 9

   Transfer the rolls to plates, spoon some of the pesto alongside and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.