Flounder with Grape Tomatoes and Spinach
Flounder with Grape Tomatoes and Spinach
Here the flounder is simply rolled up by itself and baked surrounded by tomatoes and spinach in a white wine and garlic sauce.
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Flounder with Grape Tomatoes and Spinach
Here the flounder is simply rolled up by itself and baked surrounded by tomatoes and spinach in a white wine and garlic sauce.
Equipment
- medium baking dish
- skillet
Ingredients
For The Vegetables
- 1 clove garlic, minced
- 1 qt grape tomatoes, whole
- 2 cups baby spinach leaves, sliced in thin ribbons
- 1/2 cup white wine
- 1-2 tbsp tablespoons olive oil
- Salt to taste
For The Fish
- 1 pound flounder
- 1/2 tsp sweet paprika
- Salt to taste
- 2 tbsp unsalted butter
Instructions
The Vegetables
- Preheat the oven to 350 degrees.
- In a skillet, heat the olive oil and sauté the tomatoes until blistered.
- Add the garlic and cook another minute, then add the white wine and spinach. Cook the mixture until the liquid is reduced by half. Add salt the taste.
- Spoon the vegetable in between the rolled flounder and pour the remaining liquid in the pan over the vegetables.
The Fish
- Turn the fillets pretty side down on a work surface, roll the fillet up into itself, and place it in a small to medium baking dish. Choose a dish that will accommodate the fish and vegetables snuggly. Repeat with each fillet.
- Sprinkle the tops of the fish with the paprika and a little salt and set aside.
- Dot the top of the flounder and vegetables with little pieces of butter.
- Bake for about 15 minutes until the fish is cooked through.
- Serve the flounder with the vegetables and pan juices over rice, couscous or quinoa.
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