Baked Flounder Rolls With Tomato Bell Pepper And Bacon Recipes

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BAKED FLOUNDER WITH PEPPERS AND TOMATOES



Baked Flounder With Peppers and Tomatoes image

I have made this a few times using different fish, halibut, haddock and even sole with great results. Points 4.

Provided by Dancer

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

24 ounces fillets flounder
1/4 teaspoon kosher salt
fresh ground pepper
2 bell peppers, red and yellow, 6 ounces each
olive oil flavored cooking spray
8 ounces sweet onions, chopped
3 large garlic cloves
2 tomatoes, 12 ounces total, seeded and chopped
1 tablespoon minced fresh tarragon or 1 teaspoon crushed dried tarragon
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 350 degrees.
  • Place the fillets in an oven proof baking dish.
  • Sprinkle with salt and pepper.
  • Set aside.
  • Char the bell peppers using either a gas range burner or the broiler.
  • Quickly place in a paper bag to steam.
  • Remove when cool enough to handle.
  • Remove the skin and seeds and chop.
  • Coat a nonstick skillet with cooking spray.
  • Sauté the onion and garlic until onions are wilted.
  • Add the peppers and tomatoes and cook stirring over high heat for 3 minutes.
  • Stir in the tarragon and vinegar.
  • Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until the fish is just opaque.
  • Serve immediately.

Nutrition Facts : Calories 209.1, Fat 2.4, SaturatedFat 0.6, Cholesterol 81.7, Sodium 254.6, Carbohydrate 12.4, Fiber 2.7, Sugar 5.5, Protein 34.1

BAKED FLOUNDER ROLLS WITH TOMATO, BELL PEPPER, AND BACON



Baked Flounder Rolls with Tomato, Bell Pepper, and Bacon image

Categories     Fish     Pork     Tomato     Bake     Bacon     Bell Pepper     White Wine     Gourmet

Yield Serves 6

Number Of Ingredients 10

6 slices of lean bacon, chopped fine
1/4 cup finely chopped shallot
2/3 cup minced green bell pepper
1/2 cup dry white wine
a 28-ounce can tomatoes including the juice, chopped
1/2 teaspoon crumbled dried basil
six 1/2-pound flounder fillets, halved lengthwise and seasoned with salt and pepper
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon olive oil

Steps:

  • 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 the mixture, scraping up the brown bits, for 1 minute. Add the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.
  • On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick.
  • In an oiled flameproof baking pan, 15 by 10 by 2 inches, arrange the fish rolls, seam sides down and not touching each other, pour the sauce evenly over them, and bake the mixture in the middle of a preheated 400°F. oven for 10 minutes. In a bowl stir together the bread crumbs, the parsley, the bacon, and salt and pepper to taste and sprinkle the topping over the rolls. Drizzle the fish rolls with the oil and bake the mixture for 10 minutes, or until the fish just flakes. (For a crisper topping, the cooked mixture may be broiled under a preheated broiler about 4 inches from the heat for 1 to 2 minutes.) Transfer the fish rolls to a heated platter and spoon the sauce and topping over them.

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  • In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 min, add in the wine, and boil the mix, scraping up the brown bits, for 1 minute. Add in the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 min, or possibly till it is thickened.
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