Herb-Filled Flounder with White Wine Sauce

1. 1

   Preheat the oven to 400.

2. 2

   In a small bowl, combine the chives, parsley, tarragon and lemon zest.

3. 3

   Cut down the length of each whole flounder fillet to remove the spine strip.

4. 4

   Season the flounder with salt and pepper and lay on a work surface, skinned side down.

5. 5

   Spread equal amounts of the herb mixture over the top of each flounder strip.

6. 6

   Roll up the flounder strips and secure each one with a toothpick through the center.

7. 7

   In a large, ovenproof, nonstick skillet, heat the oil.

8. 8

   Add the flounder rolls seam side down and cook over moderately high heat until browned on the bottom, about 3 minutes.

9. 9

   Turn and cook for 2 minutes.

10. 10

    Transfer the skillet to the oven and bake for 3 to 4 minutes, until just cooked.

11. 11

    Transfer 2 rolls, 1 large and 1 small, to each plate.

12. 12

    Put the skillet over moderately high heat, add the wine and water and bring to a boil, scraping up the browned bits from the bottom of the skillet.

13. 13

    Remove from the heat and swirl in the butter, 1 tablespoon at a time.

14. 14

    Season with salt and pour the sauce over the fish.

15. 15

    Serve right away.

* Per serving · 4 servings · Values may vary.