Flounder Rolls with Cherry Tomatoes and Spinach

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 cup cherry tomatoes divided quartered
• 1.5 cups cooking wine dry white
• 36 ounce sushi-grade yellowtail flounder skinless
• 2 tablespoons flat-leaf parsley fresh chopped
• 1 teaspoon garlic fresh minced
• 2 tablespoons juice of lemon fresh
• 0.3 teaspoon old bay seasoning 
• 1.5 tablespoons olive oil divided
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 0.5 teaspoon salt divided
• 1 tablespoon shallots chopped
• 10 ounce pkt spinach fresh

Equipment

• food processor
• bowl
• frying pan
• oven
• plastic wrap
• toothpicks
• meat tenderizer

Directions

1. Preheat oven to 40
2. Heat 1 teaspoon oil in a small skillet over medium-high heat.
3. Add shallots; saut 3 minutes or until tender and lightly browned.
4. Add garlic; saut 30 seconds. Spoon shallot mixture into a food processor.
5. 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.
6. 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.
7. Drizzle with 2 teaspoons oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.
8. Add remaining 1/2 cup tomatoes and wine to pan.
9. Bake at 400 for 25 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
10. Heat remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Gradually add spinach; saut for 3 minutes or until spinach wilts.
11. Remove from heat; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.
12. Remove fish and tomatoes from oven; discard wine.
13. Serve fish and tomatoes over spinach.
14. Wine note: Flounder's delicate flavor gets a sophisticated boost from the herbal-tart character of the spinach and tomatoes. It's just the sort of dish Italians love to marry with a bone-dry Italian white wine like vermentino. With hints of wild herbs and a crisp minerally tang, vermentino is perfectly balanced for a seafood dish like this. Try Antinori Vermentino. The 2005 is about $ -Karen MacNeil