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1
To make the tomato sauce: Preheat oven to 475 degrees F.
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2
Cut the tomatoes into wedges and put in a small bowl.
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3
Add the oil and balsamic vinegar, and then season with the salt and pepper.
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4
Place the tomatoes on a rack, and then place the rack on a sheet pan.
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5
Roast for 30 to 45 minutes until the edges brown well and the tomatoes become very soft.
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6
Put the tomatoes and all juices in a sieve and drain over a small pot.
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7
This should remove the skin and seeds and leave you with a thin tomato sauce.
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8
Bring the sauce to a simmer and reduce until the sauce is a medium thickness, about 5 minutes.
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9
Stir in the butter.
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10
Add the salt and pepper, to taste, and keep warm.
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11
To make the stuffing: In a large saute pan, add the olive oil, then chorizo, and let it cook for about 2 minutes.
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12
Add the onion and garlic, and saute on medium heat until the onions are soft, about 2 or 3 minutes.
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13
Add the oregano and bay leaf and cook another 2 minutes, until you can smell the herbs cooking.
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14
Add the diced bell peppers and sherry and let simmer 1 minute.
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15
Turn off heat.
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16
Fold in the bread crumbs until all liquid has been absorbed.
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17
Season with salt and pepper, to taste, and set aside.
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18
To make the potato crust: Using an Asian turning mandoline or a vegetable peeler, peel long thin strings of potato.
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19
Put the potato strings in a small bowl.
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20
Season with salt and pepper and add the cornstarch.
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21
Mix with a spoon until well blended and set aside.
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22
To stuff and crust the fish: Preheat oven to 375 degrees F.
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23
Lay out the fillets flat on a work surface and season with salt and pepper.
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24
Place a golf-ball sized piece of stuffing in the center of 1 fillet.
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25
Lay another fillet over the stuffing and press softly to distribute the stuffing.
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26
Take a small handful of the stringed potato mixture and lay it over the top fillet, leaving only 1/4-inch uncovered around the edges.
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27
Press down lightly.
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28
Repeat process with remaining fillets.
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29
Heat a large nonstick, oven-proof saute pan and melt the butter.
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30
Place the flounder in the pan, potato-side down, and fry until golden brown, about 5 minutes.
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31
Carefully flip over stuffed flounder and place pan in oven for 9 to 12 minutes, or until fish is cooked through.
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32
Remove the fish from the oven.
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33
Ladle 2 ounces of tomato sauce onto the plate.
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34
Lay the stuffed flounder over the sauce and serve with a vegetable, such as sauteed spinach.
