Baked Flounder Rolls with Tomato, Bell Pepper, and Bacon


  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley leaves
  • ½ teaspoon dried basil
  • 1 28-ounce can tomatoes including the juice
  • ¼ cup shallot
  • salt and pepper
  • 2/3 cup green bell pepper
  • + 4 more ingredients
    • ½ cup dry white wine
    • ½ cup fine fresh bread crumbs
    • 6 lean bacon slices
    • 6 1/2-pound flounder fillets, halved lengthwise

In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 minutes, add the wine, and boil ...

View full recipe at Epicurious


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