FLOUNDER ROLLS WITH CHERRY TOMATOES AND SPINACH

FLOUNDER ROLLS WITH CHERRY TOMATOES AND SPINACH image

Yield 6 Servings

Number Of Ingredients 14

1 1/2 tablespoons olive oil, divided
1 tablespoon chopped shallots
1 teaspoon minced fresh garlic
1 cup cherry tomatoes, quartered and divided
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon Old Bay seasoning
1/2 cup panko (Japanese breadcrumbs)
6 (6-ounce) skinless flounder fillets
Cooking spray
1 1/2 cups dry white wine
1 (10-ounce) package fresh spinach

Steps:

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.