Flounder Rolls with Cherry Tomatoes and Spinach

Flounder Rolls with Cherry Tomatoes and Spinach
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ cups dry white wine
  • 1 cup cherry tomatoes, quartered and divided
  • ½ cup panko (Japanese breadcrumbs)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 ½ tablespoons olive oil, divided
  • ¼ teaspoon Old Bay seasoning
  • 2 tablespoons fresh lemon juice
  • + 7 more ingredients
    • 1 tablespoon chopped shallots
    • 1 (10-ounce) package fresh spinach
    • ½ teaspoon salt, divided
    • 1 teaspoon minced fresh garlic
    • 6 (6-ounce) skinless flounder fillets
    • Cooking spray
    • ½ teaspoon freshly ground black pepper, divided

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 p...

View full recipe at My Recipes

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