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Flounder Rolls with Cherry Tomatoes and Spinach Recipe

Flounder Rolls with Cherry Tomatoes and Spinach Recipe

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Flounder Rolls with Cherry Tomatoes and Spinach

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Ingredients

Count

Nutrition

128

Calories

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Ingredients:

Serving

1 1/2 tbsp olive oil, divided
1 tbsp chopped shallots
1 tsp minced fresh garlic
1 cup cherry tomatoes, quartered and divided
2 tbsp chopped fresh flat-leaf parsley
2 tbsp fresh lemon juice
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1/4 tsp old bay seasoning
1/2 cup panko ( japanese breadcrumbs)
6 (6-oz) skinless flounder fillets
cooking spray
1 1/2 cups dry white wine
1 (10-oz) package fresh spinach

Directions:

Preheat oven to 400°.
Heat 1 teaspoon oil in a small skillet over medium-high heat. Add shallots; sauté 3 minutes or until tender and lightly browned. Add garlic; sauté 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.
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 400° for 25 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Heat remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Gradually add spinach; sauté 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.
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 $21. -Karen MacNeil

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	127.66 Kcal (534 kJ)
Calories from fat	42.15 Kcal
		% Daily Value*
Total Fat	4.68g	7%
Cholesterol	12.75mg	4%
Sodium	347.77mg	14%
Potassium	194.68mg	4%
Total Carbs	6.91g	2%
Sugars	1.64g	7%
Dietary Fiber	0.69g	3%
Protein	4.52g	9%
Vitamin C	8.8mg	15%
Iron	0.5mg	3%
Calcium	23.1mg	2%

Amount Per 100 g
Calories	85.64 Kcal (359 kJ)
Calories from fat	28.28 Kcal
		% Daily Value*
Total Fat	3.14g	7%
Cholesterol	8.55mg	4%
Sodium	233.31mg	14%
Potassium	130.6mg	4%
Total Carbs	4.64g	2%
Sugars	1.1g	7%
Dietary Fiber	0.46g	3%
Protein	3.03g	9%
Vitamin C	5.9mg	15%
Iron	0.3mg	3%
Calcium	15.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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