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1
Briefly heat the olive oil in a nonstick skillet, add the shallots and saute 1 minute.
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2
Add the chard and saute about 2 minutes, or until the chard has wilted.
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3
Remove the skillet from the heat and set aside to cool slightly.
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4
Preheat oven to 375 Fahrenheit.
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5
Slice 4 of the shrimp in half lengthwise and set them aside.
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6
Coarsely chop the remaining shrimp and place them in a large bowl.
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7
Drain the feta and crumble it into the bowl of chopped shrimp.
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8
Add the sauteed chard and shallot mixture and stir to combine well.
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9
Place the fillets on a work surface and sprinkle them with the pepper.
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10
Divide the mixture in the bowl among the fillets, spreading it evenly and patting it down.
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11
Starting from the tail (narrow) end, roll up each fillet and secure the rolls with toothpicks.
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12
Place the rolls in a shallow baking dish that has been sprayed with vegetable oil.Pour the wine into the dish.
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13
Sprinkle the fish lightly with paprika.+.
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14
Cover the baking dish with aluminum foil.
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15
sealing it around the edges.
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16
Place in the hot oven and bake about 15 minutes.
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17
While the fish cooks, arrange the tomato slices on a serving platter or on individual plates, and top each slice with a bay leaf.
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18
When the fish is done, remove each roll with a slotted spatula and place one on each tomato slice.
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19
Top each roll with a reserved shrimp half as garnish.
