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.

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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Prep Time 15 mins

Cook Time 25 mins

Total Time 7 hrs 40 mins

Course Main Course

Cuisine American, Italian

Servings 2

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.